Weeknight Chicken Pot Pie

 Ah, comfort food. We all have our favorites, and everyone's comfort food is different. There are some foods that are "generally acknowledged" to be comfort food, like macaroni and cheese, mashed potatoes and gravy, chocolate cake... but comfort food doesn't always belong in the "creamy and fattening" box. Sure, when I'm depressed, I want sugary carbs. But if you offered me any food in the world at any given moment, I'd pick authentic Japanese ramen. Which takes like 3 days to make and is frustratingly hard to find around here! One of the Geologist's comfort foods is Spam and cheese "sushi". You read that right. He fries up a slice of Spam, puts a piece of cheddar on top, and wraps it in seaweed and rice. I think it's just plain nasty, but he loves it! Some of the other fun comfort foods I've heard of are congee, a savory rice porridge, spaghetti sauce on toast, pickles, sushi, and jam and mayo sandwiches. It's pretty clear that not all comfort foods have to be drenched in cheese and cream, they just have to be that one thing that always makes you feel better. The thing that tastes awesome to you no matter what disgusted noises your friends make. Heck, you should hear some of the noises my Mom makes when I talk about all things deep-fried!

So whether your comfort foods are off the wall, inspired by your heritage, or pretty classic, try adding this chicken pot pie to the list. Who knows! It might just stick with you. :)

Weeknight Chicken Pot Pies (adapted from StoneGable)
Printable Recipe

2 cups chopped cooked chicken (I love using a rotisserie chicken for this!)
1/2 yellow onion, diced small
1 large celery stalk, diced
2 carrots, cleaned and diced (You can also use a cup of frozen peas and carrots)
1 Large or 2 small potatoes, peeled and diced
5 Tbs butter
1/3 cup flour
3-4 cups chicken stock (use three for lower elevations, or it will take forever to thicken!)
1/2 cup heavy cream
1/2 tsp pepper
Salt
1/2 cup frozen baby peas (skip this if you're using a frozen mix)
1/2 tsp fresh thyme
1 package puff pastry, thawed but still cool

Preheat oven to 400 degrees. Cut each of 2 puff pastry sheets in 4 equal rectangles. (If you're making 8 servings at once, prepare both sheets. Or save one for leftovers the next day, if making 4 servings)

Put the puff pastry on a parchment lined baking sheet, brush with a bit of beaten egg, and cook according to directions, about 15 minutes or until golden brown. Set aside when baked.

Meanwhile, melt butter in a large dutch oven or deep saucepan over medium heat. Once melted, add onions and celery (and carrots if using fresh). Cook for about 10 minutes, stirring occasionally, until the veggies are softened and the onions translucent. Do not let them brown. Add the flour and cook, stirring constantly until it smells toasty. Slowly add chicken broth, whisking constantly. Bring to a boil then lower to a simmer. Add cream, pepper, potatoes, thyme and chicken, and simmer for about 20 minutes or until potatoes are cooked through and the mixture is thickened.

Add peas (or frozen mix) and season to taste with salt. Stir and bring back to a simmer and stir for a few minutes.

Put the chicken filling into a bowl and add a puff pastry on top. (This filling can be made the day before and refrigerated. Just reheat, top with freshly baked pastry and serve!)

 I am sooo ridiculously picky about chicken pot pie, and this is my favorite. It's thick and creamy, packed with tender veggies and chunks of chicken, and you don't have to know how to make a pie crust! I've tried baking the puff pastry on top of the same filling, but the underside of the pastry is always chewy, which is why I love this separate method. Now, you can eat your pie like The Geologist, and alternate scoops of filling and bites of pastry, or...

...You can plop that "crust" on top and get a big scoop of filling AND buttery, flaky, pastry. See? Perfect!!