Easy As Chicken Pot Pie

My sister Annie and I loved chicken pot pie night growing up. And I do mean LOVED. It always seemed like such a treat and was a family favorite. My mom rarely served it as a traditional pot pie, usually my sister and I would make biscuits with my dad to go on the side. Fights over who got the “funny biscuit” (made with the leftover dough scraps) would always ensue.

When my mom shared her secrets of chicken pot pie with me, I had to laugh. The meal we loved so much is also one of the easiest meals to prepare. It uses a precooked rotisserie chicken from the grocery store, frozen veggies, and store bought chicken stock. Instead of making biscuits, I went one step closer to lazy by using frozen puff pastry shells.

In spite of the shortcuts this recipe uses, it smelled and tasted exactly the way I remember; and really, that’s what’s most important. In less than 30 minutes you have something that tastes just like home.

Easy As Chicken Pot Pie

  • 2 pound whole chicken, cooked
  • 10 oz package frozen mixed veggies, thawed
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 quart chicken stock
  • 1 tsp nutmeg
  • salt and pepper, to taste
  • 1 package puff pastry shells, cooked to package directions
Preheat the oven and cook the puff pastry shells per the package directions.
Pull apart the chicken into bite sized pieces. Remove the skin and make sure to pick all the meat off the frame so nothing is wasted.
In a Dutch oven, melt the butter and whisk in the flour one tablespoon at a time until you have a nice roux. Slowly add in the chicken stock, whisking constantly to avoid lumps. Bring the liquid up to a low simmer and add in the chicken, veggies, nutmeg, salt and pepper. Continue to simmer for about 5 minutes, until the veggies are heated through (a little longer if the chicken was cold and needs to be heated).
When the pastry shells are slightly cooled, remove the centers and ladle some of the chicken into the shell (make sure it’s in a bowl!). Ladle in a little more chicken around the base of the shell and serve with the pastry that you scooped out on top.

One response to “Easy As Chicken Pot Pie

  1. Pingback: Curried Chicken Pot Pie | the city girl cooks·

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