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Chicken Pot Pie
by September-9-2015
Ingredients
  • 2 boneless, skinless chicken breasts
  • 5 cups chicken broth, divided
  • 1 tsp. ground sage
  • 1 tsp. dried basil
  • 1 tsp. ground thyme
  • 1 tsp. oregano
  • 1/2 tsp. garlic powder
  • 2 bay leaves
  • Salt and Pepper
  • 3 celery stalks, diced (about 1/3 cup)
  • 3 medium carrots, diced (about 1/3 cup)
  • 1/2 medium white onion, diced (about 1/3 cup)
  • 1 cup frozen peas
  • 6 tbs. butter
  • 1/3 cup heavy cream
  • 1 batch puff pastry
Instructions
Stove Top Instructions:In a large dutch oven, place the chicken breasts and cover with 4 cups of chicken broth. Add the seasonings (sage through bay leaves) and season with salt and pepper. Cover and bring to a boil.Add the celery, carrots and onion to the pot.Lower the heat and boil the chicken until it comes apart with two forks. When the chicken is cooked, turn off the heat and take the chicken out and place it in a large bowl, set aside. Remove the bay leaves, cover the remaining broth in the dutch oven and set aside.While the chicken cools, prepare your puff pastry. With the chicken cool enough to touch, use two forks (or a hand mixer) and shred the chicken. Set aside.Return the dutch oven to medium heat, melt the 6 tbs. of butter into the broth and vegetables. Whisk in the flour until smooth, whisking out any lumps.Add the heavy cream and remaining cup of chicken broth. Stir in the shredded chicken and frozen peas. Heat until warmed through and the peas are thawed (just a couple minutes). Remove from heat.Butter a 9x9 baking dish. Preheat your oven to 350 degrees. Pour the chicken filling into the dish and even out with a spatula.Remove your puff pastry from the fridge and place it between two sheets of plastic wrap or waxed paper. Roll the pastry to 1/8 inch thick with a rolling pin.You can just lay the pastry in a sheet over the top of the filling and trim it with a knife. If you are feeling ambitious like we did, cut your pastry into 1/2 inch strips and create a lattice pattern on the top.Bake in the oven for 20-25 minutes until golden brown and bubbling.Crock Pot Instructions:In the bowl of a crock pot, cover the chicken breasts with 4 cups of chicken broth. Add the seasonings (sage through bay leaves) and season with salt and pepper.Cook on high for 4 hours or low for 6 hours - until the chicken is fork tender and pulls apart very easily.Remove the chicken from the crock pot and set aside in a bowl. Reserve the broth in the bowl of the crock pot.While the chicken cools, prepare the puff pastry dough. When the chicken is cool, use two forks (or a hand mixer) to shred the chicken. Set aside.In a dutch oven, melt the 6 tbs. butter over medium heat. Add the celery, carrots and onion. Saute until onions are translucent.Sprinkle 1 cup of flour over the vegetables and whisk until evenly coated.Add the chicken broth from the crock pot, 1 cup at a time, whisking to prevent lumps. Stir in the heavy cream and remaining cup of broth. Bring to a boil.Reduce to a simmer, and add the shredded chicken and frozen peas. Heat until the peas are thawed and then remove from heat.Butter a 9x9 baking dish. Preheat your oven to 350 degrees. Pour the chicken filling into the dish and even out with a spatula.Remove your puff pastry from the fridge and place it between two sheets of plastic wrap or waxed paper. Roll the pastry to 1/8 inch thick with a rolling pin.You can just lay the pastry in a sheet over the top of the filling and trim it with a knife. If you are feeling ambitious like we did, cut your pastry into 1/2 inch strips and create a lattice pattern on the top.Bake in the oven for 20-25 minutes until golden brown and bubbling.
Details
Prep time: Cook time: Total time: Yield: 8 Servings