Tuesday, November 3, 2009

Chicken Pot Pie

Chicken Pot Pie

I know I post a lot of articles involving leftover shredded chicken. But there really is a reason for my 'un-creativity'- every week we make at least one or two menu items that involve shredded chicken (salads, enchiladas, wraps, etc.) and once you start making dozens of these types of dishes it gets a little difficult to estimate exactly how much chicken to purchase when you're making, say 27 wraps one week. So I always try to be on the safe side and order a little more than I will need. It would be awful to get to the 26th wrap and run out!!

Anyways, here's a fun recipe Chris and I made the other night. Warning, we did consume some store-bought puff pastry, which I do not condone. I actually woke up that night with a terrible stomachache from the pastry. And hindsight I think the recipe would have been great without the 'pie' component, and just the filling.

Chicken Pot Pie
P.S. One of my very very favorite meals as a kid was Costco's frozen 'Aussie Pies'. This chicken pot pie was ready from freezer to plate in 3 minutes flat, and I believe exceeded the recommended daily caloric intake, but man did I love it! Did my own made-up recipe compare?? YES!!

Ingredients 2 servings (plus leftovers!)
  • 1 large onion, chopped
  • handful of mushrooms, cleaned and chopped
  • 2 small carrots, chopped
  • 2 small stalks of celery, chopped
  • leftover cooked chicken breast (1/2-1 lb.), chopped or shredded
  • 1 cup frozen peas (thawed and drained)
  • 1 cup whole milk, warmed up
  • 2 tbsp. homemade chicken stock (for a boost of flavor)
  • 2 tbsp. butter
  • 2 tbsp. flour
  • puff pastry
  1. Saute onions until translucent (preferably a Le Creuset, that can be transferred from stove to oven- available for purchase below)
  2. Saute mushrooms, transfer to a large bowl
  3. Add carrots, celery, cook a couple minutes
  4. Add chicken and cook a couple minutes, season
  5. Transfer to the mushroom bowl
  6. Add peas
  7. In same pan as before , melt butter and add flour to make a roux
  8. Stir in milk and bring to a boil
  9. Stir a few minutes til it thickens up to a soupy consistency
  10. Add chicken stock
  11. Adjust seasoning
  12. Pour chicken and veggie mixture into the cream sauce
  13. Toss to combine
  14. Optional: top with puff pastry
  15. Bake until either puff pastry is cooked through, per the package's instructions (or if not using the pastry, bake until set, about 15-20 mins
Promo Code: STOCK


  1. Kat:


  2. Richard, just checked out your recipe, it looks amazing!!