Even loving classic comfort food as much as I do, to be honest I have never had a chicken pot pie that knocked my socks off. This has always made me a little bit sad. The elements for greatness are all there!! Flaky pie crust, tender chicken, creamy gravy, great use of leftovers... Was I just horribly picky?? Perhaps. It's been known to happen. :) Finally I decided to find a few recipes that looked like they just might suit me. I found three; one from a Williams-Sonoma cookbook, and two from The English Kitchen, where I got the ideas of using puff pastry, and not having to include vegetables! They are all very different, but had elements that appealed to my pickyness. I'm combining them all into My Favorite Chicken Pot Pie, crossing my fingers, and diving in.
To Be Continued...
IT WORKED!! Not only did it work, it is good enough to cause my manly husband to close his eyes, drop his fork, and heave a large, loud sigh of satisfaction. And little Stephen said "Oh my gosh Mom... I love this!" And all of my chicken pot pie yearnings have been fulfilled. And we all lived happily ever after...The End.
Roast Chicken Pot Pie
3 cups of chopped or shredded roasted chicken (my favorite recipe here, if you need one)
1 1/2-2 cups juices from chicken
3 Tb butter
3 Tb flour
about 1/4 cup diced yellow onion
1 clove garlic, minced/pressed
1 sheet puff pastry
1 egg yolk, beaten
Preheat your oven to 425 degrees.
Saute your onions in a bit of butter or oil. I diced mine pretty small to hide them from my boys. You can make big yummy chunks if you want! Saute them on medium to medium-low heat until they are translucent and soft. (You could add some diced carrots and celery to soften if you'd like) Stir in garlic and let cook about a minute. Set onions and garlic aside.
Melt the 3 Tb of butter in a small saucepan on medium heat. Add the 3 Tb of flour and whisk together.
Slowly pour in your chicken juices, whisking quickly and constantly the whole time! It will thicken up FAST.
Once the juices are whisked in and the gravy is smooth and bubbling, taste it.
PS- Recognize the plates? We're back at the cabin! That's why I didn't post yesterday. We had to come back to get Bracken's collar... oh darn. :) And this time, I remembered my laptop! See you tomorrow, from up here in Hummingbird Heaven!
Pssst, Mom... we brought up 10 pounds of sugar and I cleaned and refilled the feeders first thing. See?
*UPDATE: By the way, the first time I made this, the crust turned out a little gummy underneath. I have done some research and discovered that puff pastry is best used COLD, you don't want it warm! So I would suggest thawing in the fridge. Or if you are in a hurry, stick it in the fridge once it starts to soften. Then pull it out, cut it, stick it on, and in the oven, lickety-split! Hope this helps :) *