Clearly, we’re looking for good comfort food. I did take one shortcut to make Chicken Pot Pie, but it was definitely still delicious. The crust is puff pastry that I found in the refrigerated section of one of our grocery stores. It’s much easier to work with than the frozen version.
Chicken Pot Pie
Ingredients
- 4 cups chicken broth
- 1 TBSP chicken bouillon base (paste)
- 2 cups diced yellow or red potatoes
- 1 1/2 cups medium-diced carrots
- 8 tablespoons (1 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/2 cup all-purpose flour
- 1 (8 oz) pkg cream cheese
- 1 tsp fresh thyme leaves
- 1 (10-ounce) package frozen peas
- 4-5 cups cooked chicken, cut in bite size pieces
- Salt and pepper
- 1 sheet puff pastry
Instructions
- In a small saucepan, heat the chicken broth and dissolve the chicken base paste in it. Place potatoes and carrots in broth. Simmer veggies until crisp tender, then remove and set aside.
- In a large pot or Dutch oven, melt butter and saute the onions over medium-low until translucent.
- Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Stir in cream cheese until melted. Add the hot chicken broth to help cream cheese melt. Continue adding broth to make the sauce. Simmer over low heat and stir until thick. Season with salt and pepper, and stir in thyme. If you want a thinner sauce, add broth or milk.
- Add the chicken, carrots, potatoes, peas. Mix well. Add more salt and pepper as needed.
- Place filling in two 8” pans.
- Cut puff pastry in half. Roll each half to fit the top of the pans. Turn edges under and put a few knife slits in the tops, to vent steam.
- Heat oven to 400.
- Bake pot pies for about 1/2 hour until golden brown.