Chicken Pot Pie

Chicken Pot Pie

I don’t know what it is, but there’s something about a chicken pot pie that gets me super nostalgic for childhood. No, my parents didn’t have a go to chicken pot pie recipe that reminds me of good times around the dining room table. Conversely, I remember begging my mom in the freezer section to buy me frozen Marie Calendar’s pies, then using the microwave like the go-getter I was to warm them up all by myself, and finally burning the roof of my mouth almost every time I took my first bite. Maybe it’s because heating these dinners up in the microwave was my first glimpse into “cooking” and it made me feel proud to know I could make my own dinner, no parents required. Regardless now that I’m older and wiser, I actually understand how crucial those extra minutes to let your pie cool are… No burned tongues or mouths over here!

Chicken Pot Pie

8 tablespoons salted butter, divided
1 leek, white and light green parts, sliced and rinsed in a bowl of water
2 cups sliced carrots
2 cups chopped asparagus
1 cup frozen peas
2 cups shredded chicken
3 cloves garlic
1/2 cup all-purpose flour
2 cups chicken stock
Salt and freshly ground black pepper, to taste
1 Pillsbury croissant dough, cut into squares
1 large egg, beaten

Chicken Pot Pie

Preheat oven to 375 degrees F. Lightly oil six 10-ounce ramekins or coat with nonstick spray.

To make the filling, melt 2 tablespoons butter in a large pot over medium high heat. Add leeks and carrots and cook, stirring frequently, until the carrots begin to soften, about 5 minutes. Add asparagus and cook, while stirring, until the vegetables are tender-crisp, about 5 minutes more. Remove from heat; stir in peas and chicken.

To make the sauce, melt remaining 6 tablespoons butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.

Add sauce to the chicken-vegetable filling and gently toss to combine.

Divide the filling evenly into the ramekins. Top with croissant dough and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Recipe from Damn Delicious.

Chicken Pot Pie


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