Chicken Pie

The next time you’re in the mood for chicken pie and up for making it yourself, trust me it’s really pretty easy, you absolutely should give this a try. It’s thick and delicious, packed with a variety of veggies, tender chicken and topped off with a flaky crust. So good. From bakedbyrachel.com.

Chicken Pie


Yield-4


Ingredients:

Crust:
1 sheet of thawed puff pastry (without problem ingredients)

Filling ingredients:
1 rotisserie chicken
1 1/2 C potatoes, cubed
2 garlic cloves, minced
1/4 C red bell pepper, chopped
1/2 C corn
1/2 C carrots, chopped
1/4 C celery, optional
1/2 tsp salt (if tolerated)
3/4 - 1 tsp pepper (if tolerated)
3 Tbsp unsalted butter

Sauce ingredients:
1/2 C unsalted butter
1 C all purpose flour
2 1/2 C chicken broth
1/2 C heavy cream
1/4 tsp salt (if tolerated)
1/2 tsp ground black pepper (if tolerated)


Directions:

1. Warm rotisserie chicken per package directions. I warmed mine at 350F° for 30 minutes or so, in a foil bowl on a baking sheet. The foil will help keep any juices nearby and not making a huge mess out of your baking sheet. Remove from the oven and let sit for 5 minutes, then slice meat from the bones and cut into bite size pieces.

2. You can work on the veggies and sauce while your chicken warms or you can wait and do each as a separate step.

3. In a large skillet, melt butter. Add potato chunks, cook for 5 minutes. Add garlic and red pepper. Cook for an additional 10-15 minutes or until the peppers are tender and the potatoes are almost translucent.

4. Remove from heat, transfer potato mix to a large bowl. Add carrots (I used baby carrots cut up), celery (if using), corn, chicken, salt and pepper. Stir well. Set aside.

5. In a large saucepan, melt butter over medium heat. Add flour, followed by chicken broth. Stir well. Make sure you get the corners of the pan. Pour in cream and sprinkle in salt and pepper. Continue stirring until the mixture is combined and thick.

6. Pour sauce over chicken and veggies, gently stir to coat.

7. Divide among individual baking dishes or one large baking dish. I did several individual dishes. It worked out great for dinner and an extra for lunch.

8. For your crust, you will need one sheet of thawed puff pastry. Slice squares large enough to fit each dish. While still on the counter or your work area, using a fork crimp the edges of each square. Take a knife and cut holes into the center to allow steam to escape.

9. Carefully top each dish with one sheet of prepared puff pastry.

10. Bake at 425F° for 20 minutes. Serve warm.



TIPS:

My biggest bit of advice for this particular dish, use fresh veggies if possible. Only use frozen if you trust the brand, we had some really gross frozen corn not long ago. I decided after that if I couldn’t get fresh or frozen in a brand I trust, then I’d be perfectly content to use canned – again… in a brand I trust. Not all brands are created equal in my eyes. Trust me, if you had tried this nasty bag of frozen corn you’d be in full agreement with me here. So, fresh is best if available.