Chicken Pot Pie

This Chicken Pot Pie is one of those "throw-it-together-at-the-last-minute" recipes that pays some mind to a weightier restaurant version. It is crust-less, and sure, a pie crust could be made and secured to the bottom of the pan, but who needs the 'extra' dough weighing in on the meal? Ok, truthfully, I enjoy my crust, but to go a bit lighter this measures up fine (see: Mini-Italian Pot Pies). The flavors are there and the dish can be eaten among friends looking to warm up to a comforting home-style meal.
Ingredients
Prep Time: 25 min
Servings: 6

12 ounces Chicken, uncooked, cubed
1 Cup Carrots, Chopped
1 1/2 Cups Corn
1 1/2 Cups Green Beans, Chopped
1 Tablespoon Butter, Unsalted
2 Teaspoons Corn Starch
2 Cups Chicken Broth
Salt and Pepper, to taste
1 Puff Pastry Sheet

Preheat oven to 350 degrees.

Lay out the puff pastry sheet on parchment paper or a towel and cut a few holes into the pastry. Set aside; this allows the pastry to get to room temperature as the filling is being made.

In a medium saucepan, heat the chicken broth to boiling and toss in the chicken and vegetables.  When the chicken is cooked (white and tender) strain the broth into another saucepan (to remove the fat accumulating at the top from the chicken) and remove the chicken and vegetables into a 9x9 casserole dish. Return the broth to boiling. Dissolve corn starch with a few teaspoons of cold water and pour into the broth and reduce to a medium heat (add S/P at this point). When thickened, pour gravy over the chicken and vegetables, and cut the butter into small pieces and distribute atop the dish.



The rest is pretty simple: Lay the puff pastry over the filling, bake at 350 degrees for 20 minutes or until a golden brown, let cool another 10 minutes and enjoy! 

As I said before, the recipe offers a bit of flexibility to put in a crust, should it be so desired, but this version is enjoyed just as well. For heartier flavor, adding in sliced red potatoes or artichoke hearts could do the trick. If shredded chicken is preferred, boil chicken breasts whole and shred it into the pan before pouring the gravy. If the veggies aren't tender enough, cook separately to that perfect near-finish and toss in the casserole dish before pouring in the gravy.

Nutrition  Info (1 Serving):
Calories 314, Total Fat 15.2g, Sat. Fat 7.6g, Cholest. 37.6mg, Sodium 651.3mg, Carb. 27.2g, Fiber 2.4g, Sugars 4g, Protein 18.5g

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