Probably not the smartest idea to make a chicken pot pie on a work night. From scratch, including an all butter pastry. But Moe mentioned my chicken pot pie a few times recently so I decided to make him one.

Got home from work at 5:30 and we were eating at 7:00. I normally aim for something I can put together in less than a hour on work nights.

Started cooking the chicken breasts, simmering them in chicken broth seasoned with a few sprigs of thyme, a bay leaf and a large cracked garlic clove. Salt and pepper.

While the chicken cooked, I made the pastry and got it into the fridge for a 30 minute quick rest.

Prepped the vegetables. I went with what I had on hand. Onions, celery, potatoes and a couple of small carrots. When the chicken was cooked, it was removed from the broth and the vegetables added. When they were almost tender, they were removed from the broth . I started a roux, (butter and flour). Added some of the broth the chicken was cooked in along with heavy cream and fresh minced thyme. Let it simmer for a few minutes. Added the cooked vegetables, along with frozen peas, plus the cut up chicken breasts to the sauce. Filled two baking dishes, one medium size and the other large. Topped with the pastry and baked at 450°F.

My favourite part is the pastry. Close to a puff pastry and so good with the cream sauce.

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