Chicken pot pie

Silver City Brewery serves a pretty good pot pie which makes a warming winter dinner. I tried my hand at it this week:

Before cooking:
Thaw 1 sheet of puff pastry. (When I am not pressed for time I’ll make my own pastry dough, until then this gets it done.)
Preheat oven to 450.

One small onion, diced – whatever kind you have, I used a red one.
Carrots and celery, diced – I used a quart size bag I froze from Lazy J celery and Pheasant Fields Farms carrots.
Potato – 1 medium, diced. This is a good moment for a Yukon Gold.
Chicken – say 1/2 breast and one thigh, diced. I had this leftover from a baked chicken.
1 pint chicken stock – thaw (I used the microwave).
Grate cheese – whatever little end of cheese is hanging around in your drawer. I used a bit of cheddar.
Roux and spice mix: 2 tbs. flour, kosher salt, fresh cracked black pepper, pinch of thyme.

Brown onions in 2 tbs butter. Add carrots and celery and fry for a bit. Add potatoes, chicken, and stock. Bring to a boil. Add roux and spice mix – the stock needs to boil before the flour can thicken it into a sauce. Simmer until vegetables are tender.

Pot pie mix on stove

Pot pie mix on stove

Pour the mix into a pie tin. Drape the puff pastry over it and cut excess. Sprinkle with cheese.

Bake until the top is golden brown, 15-20 minutes.

Pot Pie

Pot Pie

This was awfully good. I worked on it during my two-hour weekly food prep session, it took about an hour and a half to finish all the processes. It serves 2-4, or you can eat it yourself over several meals. I’d love to find small pie tins to make individual servings.

Leave a Reply

Your email address will not be published. Required fields are marked *