CHICKEN POT PIE

Nothing beats eating some warm comfort food on a freezing cold day.

It rarely snow down here in the South, and when it does it’s only about an inch.  All of the businesses close and the city completely shuts down so we are stuck being confined to our homes.  We decided to spend our one snow day in December watching movies and making some comfort food for the soul.  With the inability to make it to any grocery stores, we realized that we had all the ingredients to make our own chicken pot pie.  I am not over exaggerating when I say that it completely hit the spot, and warmed our souls into a food coma.  We ate the entire thing. The beauty of this recipe is you can use any vegetables and spices that you want.  Since we were raised in a Middle Eastern home, our chicken broth was seasoned with all spice, cinnamon, and cardamom which gave our chicken pot pie a homey feeling which we all needed.

CHICKEN POT PIE

2017-01-28 06:45:11

Nothing beats warm comfort food on a freezing cold day

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Ingredients

1. 1 sheet of puff pastry, thawed
2. 2 carrots, peeled and diced
3. 1 large white onion, diced
4. 2 stalks of celery, diced
5. 2 lbs. of boneless skinless chicken breast, shredded or diced
6. 3 cups chicken broth
7. 1 cup frozen peas, thawed
8. 1/3 cup unsalted butter
9. 1/3 cup flour
10. 1/2 cup heavy cream
11. 1 TBS zaatar (or fresh thyme) chopped
12. 1 TBS all spice
13. 2 TBS olive oil
14. 1 egg, beaten with 1 TBS water for egg wash
15. salt and pepper to taste

Instructions

1. Add olive oil in a large pot over medium high heat and add chicken pieces. Season with salt and pepper and cook for about 5 minutes until chicken is cooked on all sides. Add chopped onions, carrots, and celery and cook for about 5-7 minutes.
2. Add butter and stir until it melts. Add flour and mix together with the veggies and chicken and make sure the roux* is coating everything for about one minute.
3. Add the chicken broth*, all spice, and zaatar and bring to a boil for about 15 minutes. Add the heavy cream, peas, salt, and pepper and cook for about 10 minutes.
4. Preheat oven to 400 degrees and grease a large pie plate. Roll out the puff pastry onto a lightly floured surface and cut the dough slightly bigger than the top of the pie plate.
5. Distribute filling in the plate and brush the sides of the bowl with the egg wash. Place the puff pastry and cover the pie plate completely.
6. Brush the top with egg wash and sprinkle with salt and pepper. Make an incision with a knife in the center so the puff pastry doesn’t puff up. Place in oven for about 20-30 minutes, or until the top is golden brown.

Notes

1. *you can use home made chicken broth like we did, or stock from the store
2. *roux refers to mix flour to thicken the inside of the pot pie

By Dania : Always Two Fabulous

Adapted from Laura in the Kitchen

Adapted from Laura in the Kitchen

Always Two Fabulous https://alwaystwofabulous.com/