Super Easy Chicken Pot Pie
I love, love, love chicken pot pie. I used to buy Marie Calendar's frozen chicken pot pies and eat them for lunch until I finally read the nutrition info and saw that each pie was two servings and each serving was 450 calories! How depressing!
Fortunately, a couple years ago, a Facebook friend posted a really delicious looking pot pie recipe she had found online from the PBS cooking show Everyday Food. Not only is this recipe delicious, it is super easy. I've made my own adaptions to it, which goes to show how easy pot pie can be. You can find the original recipe here. I have never been a fan of cooked carrots or peas. I much prefer most of my veggies raw, but I do really love the combination of chicken and broccoli, and so my version reflects my personal tastes.
Chicken and Broccoli Pot Pie
2 bone in, skin on, split chicken breasts
4 tablespoons unsalted butter
1 yellow onion; diced
salt and pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup flour
4 cups chicken broth
3 medium sized broccoli crowns; cut into florets and chopped into bite sized pieces
1 sheet frozen puff pastry, thawed
1 egg yolk whisked with 1 tsp water
Season chicken with salt and pepper on a roasting pan and bake at 350 for 1 hour. Allow to rest until cool enough to handle. Remove and discard skin and bone and then shred chicken into bite sized pieces and set aside.
In a large high sided skillet/saute pan melt the butter over medium heat. Add the onion and some salt and sauté until onion begins to soften and caramelize. Add the spices and flour and stir until the flour just begins to color and give off a nutty fragrance (about 5 minutes), slowly add chicken broth, whisking constantly until sauce is fairly smooth and begins to thicken. Add broccoli and reserved chicken and stir to combine.
Pour chicken mixture into a 9 x 13 casserole dish. On a lightly floured surface roll puff pastry until it is approximately 9 x 13. Place gently over the casserole dish and refrigerate at least 15 minutes while the oven preheats to 375 degrees. Remove pie from fridge and brush evenly with egg yolk/water wash. Bake 30 to 35 minutes until pastry is puffed and golden.
Martha's recipe serves 4, but this I think it serves 6 perfectly at 252 calories per serving. Chicken pot pie is perfect cold weather comfort food!
Fortunately, a couple years ago, a Facebook friend posted a really delicious looking pot pie recipe she had found online from the PBS cooking show Everyday Food. Not only is this recipe delicious, it is super easy. I've made my own adaptions to it, which goes to show how easy pot pie can be. You can find the original recipe here. I have never been a fan of cooked carrots or peas. I much prefer most of my veggies raw, but I do really love the combination of chicken and broccoli, and so my version reflects my personal tastes.
Chicken and Broccoli Pot Pie
2 bone in, skin on, split chicken breasts
4 tablespoons unsalted butter
1 yellow onion; diced
salt and pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup flour
4 cups chicken broth
3 medium sized broccoli crowns; cut into florets and chopped into bite sized pieces
1 sheet frozen puff pastry, thawed
1 egg yolk whisked with 1 tsp water
Season chicken with salt and pepper on a roasting pan and bake at 350 for 1 hour. Allow to rest until cool enough to handle. Remove and discard skin and bone and then shred chicken into bite sized pieces and set aside.
In a large high sided skillet/saute pan melt the butter over medium heat. Add the onion and some salt and sauté until onion begins to soften and caramelize. Add the spices and flour and stir until the flour just begins to color and give off a nutty fragrance (about 5 minutes), slowly add chicken broth, whisking constantly until sauce is fairly smooth and begins to thicken. Add broccoli and reserved chicken and stir to combine.
Pour chicken mixture into a 9 x 13 casserole dish. On a lightly floured surface roll puff pastry until it is approximately 9 x 13. Place gently over the casserole dish and refrigerate at least 15 minutes while the oven preheats to 375 degrees. Remove pie from fridge and brush evenly with egg yolk/water wash. Bake 30 to 35 minutes until pastry is puffed and golden.
Martha's recipe serves 4, but this I think it serves 6 perfectly at 252 calories per serving. Chicken pot pie is perfect cold weather comfort food!
Chicken and broccoli pot pie ready for puff pastry crust.
Finished chicken and broccoli pot pie.
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