Chicken pot pie is the quintessential comfort food, and Chef Johnny Loua’s approach makes it a one-pot meal that you can get into the oven in no time. If you have frozen mixed vegetables on hand, you can substitute them for the fresh veggies.
- 1 package puff pastry, thawed in refrigerator
- 1/3 cup butter
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- ½ cup all-purpose flour
- 2¼ cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh thyme leaves
- ½ teaspoon ground black pepper
- 3 cups cubed, cooked Smart Chicken
- 1 cup frozen peas, thawed
- ¼ cup chopped fresh parsley
Heat the oven to 400°F.
Unfold one pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a round, 2-quart casserole dish, trimming the excess pastry around the edges.
Heat the butter in a 12-inch skillet over medium heat. Add the carrots and onions and cook for 5 minutes, or until the vegetables are crisp-tender, stirring occasionally. Add the flour, cooking and stirring for 3 additional minutes or until the flour is golden brown. Slowly stir in the broth and bring to a boil, then add cream. Cook and stir until the mixture boils and thickens. Stir in the mustard, thyme, black pepper, chicken, peas, and 3 tablespoons of the parsley. Remove the skillet from the heat, and set aside.
Unfold the remaining pastry sheet on a lightly floured surface. Roll it out into a thin sheet. Spoon the chicken mixture into the pastry-lined casserole dish. Place the remaining pastry over the top, trim any excess pastry, and crimp the two puff pastry edges together. Place the casserole on a baking sheet. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Pairing: Gap’s Crown Sonoma Coast Pinot Noir