Chicken Pot Pie
I think it’s probably been since my childhood that I’ve had chicken pot pie. My mother would make it in big casserole dishes (there were 4 of us) and use Bisquick for the topping. It was always sooooo good! Fast forward probably 15+ years and I’m finally getting around to making one myself.
Why? Probably has something to do with winter finally arriving and it’s the perfect winter comfort food. Ok – it’s comfort food :). Chicken pot pie is pretty straight forward for the most part. Roast some chicken, sauté some veggies, make a veloutê sauce, cover with some sort of crust and then bake. I guess that’s why most recipes are pretty similar.
Now, I get that this recipe doesn’t exactly get filed under “the worlds healthiest” but I still believe in layering the flavors for depth and adding a dash of something unique for it to stand out. The dash of something to stand out with this recipe are actually two things: Brandy and Riesling. It makes a all the difference in the world. Even with only 2 tablespoons of brandy and a 1/2 cup of Riesling.
The other things I changed around a bit were replacing frozen peas with sautéd mushrooms and diced celery. Both add flavor and you aren’t eating frozen peas. Total win-win.
Other than that, I bought some really good frozen puff pastry I’ve used a few times before. Yes, it’s expensive at $10 a package and a tad fattening – but since it looks like chicken pot pie isn’t made every single week of the year – just roll with it!!!
Quick Note: I made this two nights in a row by making the filling and separating it into the 4 bowls. If you do it that way, you end up without really doing any cooking a night or two later. Probably a good idea to plan that way when it comes to your training schedule.
Enjoy and remember to Pin or save to the meal planner for later!
Individual Chicken Pot Pie Recipe
- 2 bone in, skin on chicken breasts
- 1 teaspoon butter
- 1 6-ounce container of cremini mushrooms
- 3 carrots
- 2 celery stalks
- 1 1/2 cup of frozen pearl onions
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 4 cups of chicken stock
- 2 tablespoons brandy
- 1/2 cup Riesling
- 1/4 cup of heavy cream
- 1 package of frozen puff pastry
- 1 egg
- 1 teaspoon water
- Turn your oven to 375F. Rub the chicken breasts with 1 teaspoon of butter and rub with kosher salt. Roast for 30-40 minutes depending on exactly how big they are.
- Once cooked, pull out and let cool until you can handle them. Then remove the skin and dice into bite size pieces.
- While the chicken is cooking, start working on the vegetables and sauce.
- For the carrots, all I did was quarter them and then dice. I cut the celery in half or quarters depending on size and then diced. I quartered the mushrooms.
- Turn a large sauce pan on to medium heat and sauté the carrots and celery in a bit of butter. Season with a pinch of salt. After a few minutes, add in the mushrooms and cook until they release their liquid. Remove the vegetables and set aside.
- Make the veloutê sauce by melting the remainder of the butter in the pan and adding the flour. Stir for a few minutes. What you are are looking for is the mixture to start smelling like popcorn and have a slight golden color to it. Once that happens, start slowly whisking in the chicken stock. It helps if the stock is hot. Just keep whisking and whisking. Once it's all incorporated add in the cream, brandy, wine and a pinch of salt. Stir and then add in the vegetables, including the frozen pearl onions and roasted chicken. Taste the sauce and see if you need to adjust the seasonings
- Using oven proof soup bowls and ladle the filling into them. Cut the puff pastry in 4's. Make the egg wash with the egg and water. Smear along the sides of the bowl to help the pastry stick. Drape the pastry over and press along the sides. Then brush some of the egg wash on top of each one. Slice 4 openings into the top of each ones so the heat can escape.
- Place in the 375F oven for 1 - 1:15 hours. You want it golden and the pastry crisp.
- Remove and serve.
- Oh - and it's gonna be piping hot!