So if you’d ask me about my favorite fall weather where I sit around and do nothing all day, it would be a day like today. Chilly, gloomy, I think I even see some snow falling…
But what better on a day like this to have some chicken pot pie?
By popular demand (okay maybe just by my friend Keersi) my chicken pot pie with lattice style puff pastry crust recipe.
This dish is by no means “healthy” but it’ll make you feel all warm and cozy. I like using a cast iron skillet, but you may use a normal pan and transfer the pot pie mix to a baking dish as well!
To get started you’ll need:
Baking dish (cast iron is beautiful)
1 whole frozen bag of carrots, corn and green beans
1/4 cup celery
1/4 cup onion
1/4 mushrooms (if you like)
Fresh thyme
1 egg
One “section” of puff pastry (it’ll be in the frozen section)
1 cup of heavy cream
1 – 2 chicken breasts
1 big spoonful of chicken bullion mixed in 1 cup water and 1 spoonful of corn starch until smooth
Salt/pepper to taste
Olive oil
Method: Preheat oven to 375. Salt and pepper the chicken breasts and coat the pan with a little cooking spray/oil so it doesn’t stick. Put the chicken on a baking sheet and cook for about 20 minutes. While thats cooking, chop up the onions, celery and mushrooms and sauté on a medium high heat with a drizzle of olive oil for about 10 minutes. Add in heavy cream and frozen veggies.
When the chicken is done, let it cool and then shred with a fork and add to the pot pie filling along with the chicken bullion and corn starch mix. Let mixture cook for another 10 minutes and add the fresh thyme (as much or as little as you like).
If using a cast iron skillet, you won’t need to transfer to another dish to bake the crust. If you are using a non oven safe dish, transfer over to an oven safe dish. Use scissors to cut the puff pastry into 8 or so strips. Weave the pastry in and out to create a lattice style crust. Place on top of the cast iron/baking dish overtop the pot pie mix. Whip up your one egg and brush over the top of the puff pastry. Bake for 35 min at 400 or until crust is golden brown.
And there you go, chicken pot pie! 😋
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