Chicken Pot Pie

Last night I adapted three pot pie recipes to create my own. I wanted something that was lighter than the tradition pot pie and will cook a little faster. This is an easy recipe that you can cook on a work night. Enjoy!

1 Tbsp Olive Oil
2 cups cubed chicken (I pick up a rotisserie chicken)
2 cups chicken stock
1 cup yellow onion diced
1 cup celery diced
1 cup carrots diced
1 cup frozen peas
2 Tbsp butter
3 Tbsp flour
1/3 cup heavy cream
1 sheet of frozen puff pastry

Preheat oven to 400 degrees. In a sauce pan, simmer 2 cups chicken stock. Dice chicken, onions, celery, and carrots. In a saute pan heat the olive oil over medium heat. Add the onion, celery and carrots. Saute until slightly softened (4 to 5 minutes). Add the stock to the vegetables and bring to a boil.

In sauce pan that you used for the stock, add butter and four together to make a roux. Continue to stir until mixed, but not brown. Add the heavy cream and stir vigorously until the mixture thickens. Season with salt and pepper to taste. Add the roux to the chicken/vegetable mixture. Add the frozen peas at this point. The chicken should thicken and reduce heat to medium low.

Grease pie pan and pour chicken mixture into it. Roll the thawed puff pastry to size of pie pan and place over dish. (If you press the edges of the pastry to the dish, it will stick a little better.) Make several slits in the top so the pastry will not get soggy.

Place in the oven and bake for 15 to 20 minutes until the pastry is golden brown and puffy. Allow 5 to 10 minutes to sit before serving, so the liquid can thicken.

Enjoy!!!