Another creamy delicious chicken pot pie.
Personally I think it's thyme that makes the difference in this pot pie than some others I've had. Maybe I just like thyme but this is really really good.
And sometimes if I don't have a puff pastry I just make a pie crust and it's just as good.
This recipe is easy and for a "moments notice" lunch or dinner you usually have all the ingredients already in your kitchen.
One skillet to saute in and one dish to bake in....no big mess.;-)
prep time20 Min
cook time40 Min
Ingredients For puff pastry pot pie
boneless chicken breast (sometimes i use tenders)
olive oil, or canola oil
each salt and pepper
1 1/2 stick
all purpose flour
chicken bouillon cubes or packets (no msg)
frozen peas and carrots
How To Make puff pastry pot pie
In a large skillet with olive oil lightly brown chicken on both sides.
Salt and pepper both sides.
Cook until almost done. (it will finish cooking in the oven)
Dice chicken in bite size pieces
Saute onions in butter until they are translucent
Add flour and stir to make a roux
Cook 1 minute until thickened
Whisk in chicken stock and boullion cubes/packets
Add thyme, peas and carrots
Stir in heavy cream
Let sauce come to a low simmer
Add Chicken and pour into 9x13 baking dish.
Top with puff pastry or pie crust. (if using puff pastry roll it out to about 1/2 thickness or it can become gummy.)
Bake @ 350* for 30-40 minutes or until crust is browned nicely.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!