I know. It’s July and I’m telling you about chicken pot pie with puff pastry, but hear me out. First, I promised a couple of recipes for the quick whole wheat puff pastry I posted. And second, If you’re grilling a lot of chicken (as we are right now), you’ll probably end up with some leftover. This is just the way you should use it – a little comfort food in July. Last, for my friends (like Lorraine) in Australia, where it’s the middle of winter, the timing is perfect.
This is my favorite and most basic recipe for pot pie. Feel free to swap in any vegetables or meat that you have on hand.
- 4 4-inch squares butter based puff pastry like quick whole wheat puff pastry (see recipe notes below)
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 potatoes diced
- 1 teaspoon fresh thyme
- 3 cups chicken broth
- 4 Tablespoons butter
- 4 Tablespoons flour
- 3 cups cooked chicken cut in 1-inch chunks
- salt and freshly ground black pepper
- Preheat oven to 400°F.
- Butter 4, 1 1/2-cup individual casserole or pie dishes and set aside.
Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and chicken broth and bring to boil; boil 6 minutes or until vegetables are nearly tender.
- Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. At this point, the potatoes should be tender. Stir in cooked chicken and season to taste with salt and freshly ground black pepper.
- Divide mixture evenly between 4 prepared dishes. Arrange dishes on a cookie sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
- Bake 30 to 35 minutes, or until pastry is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!
Use your favorite butter based puff pastry or make your own Quick Whole Wheat Puff Pastry.