Puff Pastry Creamy Chicken Pot Pie

If you’re a sucker for Chicken Pot Pie, this recipe is one that you must try. Store-bought puff pastry dough stands in for traditional pie crust here. And, it’s nothing short of magical. I’ve made pot pie with puff pastry in the past, but simply laid the giant piece of dough across the top of the baking dish. While that was good, I really like cutting the dough into small squares, then layering them up on top of the filling. Yes, the result is prettier – in my opinion – but, more importantly, I just love all of those flaky nooks and crannies that are created.

The recipe starts with gently cooking onions, celery and carrots in butter, then sprinkling in a little flour. This is the base of the gravy that will be created. After stirring in milk and a little heavy cream, the sauce gets flavored with bouillon, a pinch of Herbs de Provence, salt and pepper. A handful of frozen peas and tender, cooked chicken are added to the party before the gravy gets transferred to a baking dish. Store-bought puff pastry that has been cut into cute, little squares gets haphazardly layered on top, then into the oven it all goes.

NOTE:  The recipe calls for a couple of cups of cooked chicken. A store-bought rotisserie chicken can be a great time-saver. Just remove the meat, then either shred or cube per your preference. To prepare the chicken at home, I simply roast two boneless and skinless chicken breasts - coated in a little olive oil, salt and pepper - for 30 - 40 minutes {or until fully cooked through} in a 400-degree oven.

 

Yields 4 servings.

 

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