puff pastry pot pie

Name: Puff Pastry Pot Pie
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4-5 - boneless chicken breast (sometimes i use tenders); 1 tablespoon(s) olive oil, or canola oil; 1 teaspoon(s) each salt and pepper; 1 1/2 stick(s) butter; 1 medium onion; 3/4 cup(s) all purpose flour; 5 cup(s) chicken stock; 1 1/2 - thyme, dried; 2 - chicken bouillon cubes or packets (no msg); 1 cup(s) frozen peas and carrots; 1-2 cup(s) heavy cream; 1 - puff pastry

42 Pinches 6 Photos

t d

Seaside, AZ

Updated on Apr 8, 2014

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.;-)

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prep time 20 Min

cook time 40 Min

method Bake

yield 4-6 serving(s)

Ingredients

4-5 - boneless chicken breast (sometimes i use tenders)
1 tablespoon olive oil, or canola oil
1 teaspoon each salt and pepper
1 1/2 sticks butter
1 medium onion
3/4 cup all purpose flour
5 cups chicken stock
1 1/2 - thyme, dried
2 - chicken bouillon cubes or packets (no msg)
1 cup frozen peas and carrots
1-2 cup heavy cream
1 - puff pastry

How To Make puff pastry pot pie

Step 1

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 Set aside

Step 2

Saute onions in butter until they are translucent
Step 3

Add flour and stir to make a roux Cook 1 minute until thickened
Step 4

Whisk in chicken stock and boullion cubes/packets
Step 5

Add thyme, peas and carrots
Step 6

Stir in heavy cream Let sauce come to a low simmer Add Chicken and pour into 9x13 baking dish.
Step 7

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.
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