Chicken Pot Pie Recipe
You have some leftover chicken sitting somewhere in the corner of your refrigerator along with some chicken broth. Take it out; Grab some diced vegetables from the food processor; buy a pie crust from the local store. And you are ready. For what? This is where it gets interesting. With all this leftover ‘ingredients’ you are going to make the best chicken pot pie ever. This recipe takes its sweet time to get ready which ensures its taste at the end. And dont forget to add this dish to your ‘regular meal rotation’ list.
1 ½ pound boneless chicken
2 carrots(Peeled and chopped into ½ inch cubes)
½ teaspoon red pepper flakes
Salt to your taste
Freshly ground black Pepper to your taste
1 medium sized onion(chopped)
1 large potato (with/without peel cut into 1 inch pieces)
1 cup frozen peas
3 tablespoons all-purpose flour
2 cups chicken broth(Homemade/low-sodium is preferable)
2 tablespoons butter
2 tablespoon olive oil
1 sheet frozen puff pastry, thawed
1 teaspoon garlic powder
½ teaspoon Italian seasoning(optional)
2 tablespoons shredded parmesan cheese(optional)
1 tablespoon thinly sliced fresh basil leaves(optional)
Preheat oven to 350 degrees F.
Wash the chicken thoroughly and pat it dry with a paper towel. Add salt and pepper to the chicken.
Heat 2 tablespoons of olive oil in a large pan; with one piece at a time add seasoned chicken pieces to the pan. Adjust the flame to medium – high and let the chicken fry on the pan for 3-4 minutes on each side. When chicken turns into golden brown transfer the pieces to a plate; Give it a few minutes to cool down. Chop/cut the chicken to your preference. Set it aside.
Add 2 tablespoons of butter to the same pan, let the butter melt for about 20 seconds. Add finely chopped onions, thinly sliced celery, carrot and potato cubes to the melted butter. Sauté the vegetables for at least 2 minutes. Add salt, pepper, ½ teaspoon garlic powder and ½ teaspoon red pepper flakes to the vegetables and stir them until they become soft and fragrant, about 5 minutes.
Now, sprinkle 3 tablespoons of all purpose flour on the vegetables. Cook it for 2 minutes until the vegetables and flour combines well. Now, slowly add chicken broth to the pan. Stir it continuously while adding, to avoid the lumps. Do it for 2 more minutes until you get desired consistency for the sauce. Taste the sauce and add more seasonings if needed.
Remove the pan from the heat; add chopped chicken and peas to the sauce; stir it well until chicken and peas absorbs the sauce well. Transfer the sauce to a baking dish. Top the baking dish with rectangle shaped puff pastry.
Trim off the excess from the edges. Make sure you smooth it out to lock the sauce inside the dish. With the help of a knife, gently cut 3-4 holes to let the steam out of the pastry. Dip a brush in the beaten egg and coat the crust evenly with it. Finally sprinkle ½ teaspoon of Italian seasonings, ½ teaspoon of garlic powder, and shredded parmesan cheese on top of the crust. Put in the oven and bake it for 40 minutes until the pastry is golden brown. Take it out when it’s done. Let it rest for 15 minutes. Decorate it with thinly sliced basil leaves and devour it.
You can use two pie crusts for this recipe; one as a base and one as a top.
All-purpose flour can be replaced with Cornstarch.
Substitute olive oil for the butter if you are into low-calorie diet.
If you use rotisserie chicken, you don’t need to add much salt to the dish.
Instead of the listed vegetables, use your favorite ones to make it more exciting.
Turkey also can be used as a substitute for the chicken.