My normal chicken pot pie can take up to two hours to prep, which is quite a daunting task when I get home from work. It is C's birthday tonight, so he decided he wanted his favorite meal: Chicken Pot Pie. Instead of using the puff pastry sheets, I got the puff pastry shells. That way, the shells can bake while I make the chicken filling. The whole process took about 40 minutes from start to finsh, not bad at all for a weeknight meal. The best part is that there are leftovers for all, though you need another package of puff pastry shells for them.
The Pepperidge Farm website reminds me of my childhood. We would get the apple turnovers as a special treat!
Chicken Pot Pie in Under an Hour
½ cup butter
1 garlic clove, minced
1 small shallot, minced
1 cup flour
1 pint of cream (or half and half)
1 ½ cans of chicken broth
1 bay leaf
1 teaspoon dried parsley
1 teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
10 oz package of mixed frozen vegetables of your choice
1 package of puff pastry shells
Preheat the oven to 400. Place the shells on a ungreased baking sheet and bake in the preheated oven for 25 minutes.
Boil potatoes in a small saucepan for 10 minutes. While the potatoes are boiling, melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the cream, whisking more to incorporate into the roux. Add 1 ½ cans of chicken broth. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Cook for 5 more minutes to warm the vegetables through.
Remove the shell tops and fill each with the chicken pot pie filling. Serve.
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