We had our first bit of rain where I am. Whenever it rains, I want good, down-home comfort food. Chicken pot pie is one of those foods. So the other day when it’s raining, I decide to be nice and make chicken pot pie for me and my coworkers. Best decision I have made in awhile; it was so good!
Ingredients: Southern Living
5 thick bacon slices, diced (about 1 cup)
1 medium-size sweet onion, chopped
2 garlic cloves, chopped
1 cup chopped carrots
1 (8-oz.) package fresh mushrooms, halved
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium or organic chicken broth
3/4 cup whipping cream
1 1/2 tablespoons dry mustard
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 cups shredded, deli-roasted chicken
1 cup small, frozen sweet peas
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Garnish: fresh thyme
1. Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings.
- I love bacon fat. It is so handy for so many things. I always have a mason jar of it in my fridge. It’s great to add a bacon flavor without having to add bacon.
2. Add onion to hot drippings and sauté 3 minutes. Add garlic and the next 2 ingredients; sauté 4 to 5 minutes or until carrots are crisp/tender. Remove from heat and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly for 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and the next 4 ingredients.
- Make sure you cook the wine out or it will overpower the taste.
- When you sprinkle in the flour, it will turn into a sort of paste. That is okay. It is called a roux. It happens when you mix a fat with flour – it is a type of thickener.
3. Remove from heat and stir in chicken, peas and bacon. Spoon mixture into a lightly greased 11 x 7-inch baking dish. Place pastry over hot filling, pressing edges to seal and trimming off excess (Use scraps to cover any exposed filling if necessary). Whisk together egg and 1 Tbsp water. Brush over pastry.
- I cooked up four chicken breasts and then diced them real small. I like this a lot better than shredded since I can control the size of the pieces.
4. Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.
Chicken pot pie can be made many different ways with many different ingredients. This recipe has by far been my favorite. If I had to change anything, it would only be the puff pastry. I am a fan of puff pastry, but there were a few things I was not fond of when it came to this recipe. One: I used the whole sheet, so the look wasn’t the best. If you did individual ones, it would probably look better. The other thing was that since the pastry was on top, it was pretty wet other than the last layer. I would prefer a dumpling or even nothing at all. I ate the leftovers with no puff pastry and I liked it just as much.