Easy Peasy Chicken Pie
Ok, so just about every Wednesday my sister who lives an hour away brings my 2 nieces and also our mother over to visit. Almost every time we end up cooking something quick and easy to feed us all! We decided this Wednesday we would make a take on chicken pot pie. Instead of the traditional crust we used a nice, flaky puff pastry. This meal will definitely keep you full, and it can be a quick lunch or dinner! If you'd like to skip the long version, scroll down to the bottom for a quick recipe guide.
So, if you're ready for the line up...here it is:
What you see here is store bought puff pastry (in the freezer isle), frozen mixed vegetables, chicken broth, a rotisserie chicken (you can use any type of chicken you have on hand), onion, garlic, flour, and salt and pepper and any other spices that you prefer, such as ccrushed pepper flakes to add spice.To give it a fresh taste, you could add some chopped fresh parsley. You can really make this your own!
First off we started by prepping. By prepping I mean cutting up the veggies, herbs, and cubing up your chicken. Also, make sure you let your puff pastry thaw out. (Read your box for instructions on how to do it!)
Next we are going to add some olive oil to a pan, and add our onions and cook until translucent. You can then add your 2 cups of frozen veggies into the pan. Here is a picture of my beautiful hand, adding some salt :)
Once the veggies are warmed through you will start make a rue. What is a rue you ask? Well let me tell ya. A rue is what is going to thicken your sauce to make it more like a gravy. You will need flour for this. We added ¼ cup of flour to the veggies along with about a ¼ cup of butter. Once this gets nice and gooey, you will then start to add your liquid. What we are using is chicken broth to give it good chicken flavor. We are making a chicken pie after all ;-) You want to use a whisk for this part. Chunks of flour in your gravy will not be that appealing. Whisk your heart out until smooth. Let it reach a boil but don't stop whisking! This will be the most time consuming part of your dish.
After making the gravy, go ahead and throw in your cubed up chicken. We used 2 breasts, and a thigh from a rotisserie chicken. Mix well and bring to a boil. Remove from heat.
Next comes getting your puff pastry prepped for your dish. We used a 9 inch pie dish so we needed it a little bigger. What we did was floured our board, and rolled the puff pastry sheets into a square.
Once your puff pastry is rolled out large enough, place it onto your pie dish. I decided to be fancy and roll the pastry around my rolling pin for easier application. Poke some holes using your fork on the bottom for air ventilation. Pour your chicken filling into the crust, and cover it with your second piece. Make sure to snap a picture of your niece making a mess while you're at it! (Hey, at least she was quiet :)) Once your top piece of pastry is on, you need to cut some slits on the top for ventilation. Then, cut off the excess pastry dough around the edges. To make it look even prettier than it already will be, you can brush the top of your pastry with an egg wash. Basically you just whisk an egg and brush it over the pastry.
To make sure the edges don’t burn before the pastry is fully cooked, spray your edges with cookie spray and line your edges with aluminum foil, you will remove them after about 25 minutes of cooking.
Place the pie in the oven at 400 degrees for 25 minutes, remove the foil, and cook for an additional 10 minutes. After 35 minutes in the oven you will open it up and see something beautiful.
Let it cool for about 10 minutes, if you can!!
1 1/2 lbs. of chicken cubed
2 pieces of puff pastry (thawed)
3 cups of chicken broth
2 cups of frozen vegetables
half a small onion, diced
1 clove of garlic minced
1/4 cups of flour
1/4 cups of butter
1 egg
salt and pepper to taste
Directions:
Dice half of a small onion, mince 1 glove of garlic, and cube your chicken.
Start off by putting about 2 tbsp. of olive oil in pan, saute onions until translucent,add garlic for about 30 seconds, then add frozen vegetables. Once they are heated through you want to add your butter and flour. Stir together until it's all mixed (your flour needs to cook for a minute so your gravy doesn't taste like flour.) Slowly add chicken broth whisking until completely smooth. Bring to a boil to get the maximum thickness, then add chicken. Once it's mixed together, take off heat.
Follow package directions for puff pastry, roll out with a flour dusting to fit your pie pan. place the first pieces in bottom of pan, and make sure to poke with fork to allow steam to escape. Pour your filling into pie pan and top with 2nd puff pastry. Pinch the two together and cut off extras. Also, don't forget to cut slits in the top of your pie. Brush over an egg wash on top, and place foil around the crust of your pie. This will prevent your edges from burning.
Place in 400 degree oven for 25 minutes. Take off foil and cook for an additional 10 minutes. Let cool for 10 minutes, and enjoy!
Let your kids (or nieces) play with the extra dough you cut off for some fun! ;)
Let me know in the comments if you are going to make this or have any ideas on other recipes I should try!
Goodnight my lovies, thank you SO much for stopping by!
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