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Recipe: Chicken Pot Pie


potpie

As the weather gets colder, our bodies start craving comfort food. I don’t know about you, but the salads fade into the sunset, and the root vegetables take hold of my kitchen. Chicken potpie has all the comforts you need on a cold winter evening- creamy texture, and I make mine with a puff pastry topper that no one can resist. My recipe (unlike most I have looked at on the internet) includes how to cook your chicken. And, full disclosure, I have been trying to avoid all dairy products so my chicken potpie filling is sans dairy! Enjoy!

What you will need:

1 Large package of boneless, skinless chicken thighs (about 12)

1 Package of Puff Pastry (I love PC brand) defrosted

4 Carrots

1 onion

3 Yukon Gold Potatoes

½ cup of white wine.

3 Table spoons of butter

1 cup of peas (fresh or frozen depending on what you can find)

3 cups of chicken broth

2 cloves of garlic

2 Teaspoons of Thyme

Salt and Pepper

Sprig of Rosemary

1 Teaspoon of Good Herbed Mustard

3 Tablespoons of butter

Olive Oil

Directions:

1. In a frying pan add olive oil, rosemary, 1 teaspoon of thyme, and 2 cloves of finely chopped and heat on medium high heat. Add the chicken thighs and cook (approximately 8 minutes).

2. Preheat the oven to 400 F.

3. Remove chicken from the pan and set aside, de-glaze with the white wine. Add the carrots, onions, potatoes to the pan and cook for 10 minutes.

4 Add the butter and the remainder of the thyme. When the butter is melted, add the flour and stir it in, let it cook until golden brown.

5. Add the chicken broth and cook until it begins to thicken.

6. Cut up the chicken into small pieces, and add it to the pan, along with the peas and mustard.

7. Pour all of the contents into the pie dish and cover with the puff pastry- fold it over to fit the pie dish.

8. Cook at 400F for 35 minutes or until the puff pastry is golden brown.

9. Enjoy!

Wine Pairing: This goes well with a light bodied Pinot Noir, or a full bodied Chardonnay.

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