Lighter Chicken Pot Pie
I love to cook! There is no question about it. Cooking for me is like meditation. I am at one with the kitchen, a ‘no interrupt zone’. Dinner with the family is a time to connect with the kids and my James, cooking dinner is a time to connect with myself. And when the food turns out delicious and disappears from their plates, well that’s the best thing ever. This is why I share these recipes with you, to hopefully bring you a moment of sanity AND oooh’s and ahhh’s at the dinner table.
1 lb. Skinless, Boneless Chicken Breasts
1 Medium Onion diced
3 Cups Low-Sodium Chicken Broth (I’ve tried no sodium and it falls flat on taste)
1 Cup Frozen Peas
3 Cups peeled and cubed Russet Potato
½ Cup Cut Celery
1 Cup Cut Carrots
½ tsp celery seed
1 Tbsp dried Parsley
Black pepper to taste (I have also added a bay leaf and garlic powder)
1 Sheet Frozen Puff Pastry Sheet, Thawed (that takes about 30 minutes)
2 Tbsp Flour for thickening
1-2 Tbsp Flour for rolling Pastry Dough
Pre-Heat Oven to 400
Place Frozen Pastry Sheet on Counter to thaw.
Place the Chicken Breast in a large Dutch oven with the Chicken Broth and bring to a boil then add the onion, potatoes, celery and carrots. Add celery seed, Black pepper, Parsley and any of your other favorite seasonings to the pot. Cover and reduce heat. Let simmer for about 15 minutes or until vegetables become tender.
Remove the chicken and dice (you can also start with dicing the chicken while it’s raw-I have just always done it this way)
Bring pot to a boil and add thickening accent. Flour + Water ( I typically use about 2 Tbsp of flour with water till it’s a workable paste) Consistency should not be watery but not stew like either, a nice gravy thickness is a good measure.
Add the chicken back into the pot along with the frozen peas.
Simmer uncovered for 5 minutes. Remove from heat.
Pour mixture into a 13 x 9” or 11 x 7” casserole dish coated with cooking spray.
Sprinkle flour on counter, unfold and roll out Puff Pastry large enough to cover dish.
Once dish is covered with the pastry, cut several slits in the top to release steam with cooking in the oven. I like to put a foil lined cookie sheet on the self under the casserole dish in case it bubbles over.
Bake at 400 for about 15 minutes or until the top is browned and the filling is bubbly.
Let sit 5 minutes and serve.
Bread and salad are great sides with this dish, but it is hearty enough to stand alone, who am I kidding… at the very least you NEED the bread!