Tuesday, January 10, 2012

Chicken Pot Pie w/ Puff Pastry

With the leftovers from my Whole Chicken in the Crock Pot, I made chicken pot pie.

Now, this isn't the first time I made chicken pot pie, but it is the first time that I didn't open a can of Campbell's Cream of Chicken Soup. I loosely followed this recipe, which has more than 600 reviews and a perfect 5 stars.

I didn't have some of the ingredients it called for - potato, celery, and half-and-half. So I used elbow macaroni (Anna's new favorite type of pasta), peas, and whole milk. With casserole-type dishes, it is always okay to substitute with whatever you have on hand, I think. Also, instead of 2 cups of broth per recipe, I used 3 cups. At first I used only 2 cups, but I found it a bit dry while cooking so I just added more. Whatever works!

The best part of the pot pie for me was that rather than using the traditional pie crust, I used puff pastry. Mmmm....I love puff pastry. So light and flaky and buttery. Full of fat, perfect for Anna.

So here is how I made the pot pie:

In the morning before I took Anna out to story-time, I prepped the ingredients. I had already made chicken stock and chicken was already shredded from the previous day.

During Anna's nap, I cooked. I boiled some elbow macaroni and drained. In a separate pan, I melted butter and sauteed the vegetables (onions, peas, carrots, and corn) for 10 minutes. Added flour. Added chicken broth and milk. Added salt and pepper. Added chicken and macaroni. Mix well. Transfer the mixture to a 13x9 glass baking dish. Took the puff pastry out to defrost from the freezer.

(This took only maybe 30 minutes and I was able to nap too!)

Then after Anna's nap, I put the puff pastry on top of the mixture. Baked in a 400 degree oven for 35 minutes or until the mixture is bubbly and the puff pastry is golden brown.

The verdict: Very good! No more Cream of Chicken Soup for me, ever. The puff pastry definitely made it better and a whole lot easier. As for Anna....the girl wasn't too interested in it when I sat her down to eat, but while she ran around playing, I was able to trick her into a few spoonful.

Will make it again. For sure.
Chicken Pot Pie w/ Puff Pastry

10 comments:

  1. Best cpp ever! And I've had my fair share of the stuff. Using the leftover chicken from the crockpot dish made all the difference. No dry chicken chunks here. Must be added to the menu permanently please.

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  2. looks yummy! puff pastry is my trick for pot pie too! Try it over small ramekins. Makes really good individual portions of pot pie really easy!

    ReplyDelete
  3. This is a hearty but flavour intense dish! This pastry looks divine! Nice recipe and a salad is a nice side dish thanks so much for the positive of chicken pot pies story. I hope you try them – they're really great fresh from the oven when the weather is cold. puff & pie

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