I have a confession: Today is my hubby's birthday and I don't have a cake! He requested a cheesecake which has to be done ahead of time and things have been so hectic lately with our daughter not going to sleep easily like she used to...I feel like a horrible wife! Thankfully he understands and I should have time to put it together today. But that still means waiting a day to eat it. I really dropped the ball on that one and feel so bad.
It's a good thing I made him this pot pie yesterday to help cushion the let down of today. I made this for the first time while we were in Florida and it's one meal that he will specifically ask for every so often.
There's nothing fancy about this, but that's the beauty of a pot pie, right? It's classic comfort food. You don't even have to make the crust on your own. If you have the chicken cooked ahead of time, this recipe is just a little stirring, a little heating, and a little baking. It couldn't be easier.
Chicken Pot Pie
Adapted slightly from this recipe
1 pound puff pastry, preferably one containing butter, thawed
4 tablespoons unsalted butter
4 carrots, sliced
1 large yellow onion, roughly chopped
1/4 cup whole wheat pastry flour or all-purpose flour
3 cups chicken broth (homemade or store bought)
1/2 teaspoon ground mustard
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 cup frozen peas
2 large boneless, skinless chicken breasts, cooked and cubed
Preheat oven to 400 degrees F.
Place one sheet of puff pastry (there should be two sheets) on a lightly floured surface and roll out to about a 12-inch square. Place in a 2 1/2-quart round casserole dish. Trim overhanging edges and use scraps to fill in empty spaces if necessary. Prick surface of pastry with a fork in multiple places. Line dish with a piece of aluminum foil and weigh down with pie weights or dry beans. This will prevent the crust from shrinking and sliding down into the dish.
Bake for 25 minutes.
Meanwhile, in a large saucepan over medium heat, melt butter. Cook carrots and onion for about 5 minutes or until softened slightly, stirring occasionally.
Add flour, stirring frequently, until flour lightly browns and begins to stick to the bottom of the pan.
Once flour is cooked and evenly coats the vegetables, add the broth and bring to a boil. Lower heat to medium-low and simmer until sauce thickens.
Add ground mustard, thyme, sage, peas, and chicken, stirring until combined. Remove from heat.
On a lightly floured surface, roll out the second sheet of puff pastry to a 12-inch square. Cut into 1-inch strips.
Pour warm filling into the casserole dish and cover with the strips of puff pastry, forming a lattice pattern. If the filling comes very close to the top of the dish, you may want to place a baking pan under in case the filling bubbles over. Cover the dish with a piece of aluminum foil and bake for 30 minutes. Remove aluminum foil and allow pastry to brown for an additional 5 to 10 minutes if necessary.
I'm linking up this recipe at Little House In The Suburbs.