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What is Your Favorite Cozy Dish?
( #Ad ) Right now, we’re all at home more. So, cooking amazing meals in our own kitchen is what we’re all doing. It’s all about the soups, stews and casseroles. The cozier the dish, the better.
I easily put together this delicious Puff Pastry Chicken Pot Pie using Libby’s vegetables! Use Libby’s Vegetables to create delicious and quick weeknight meals. They add a touch of Spring and freshness to your dishes every time. It’s a one dish meal that the whole family will love.
Here’s How The Puff Pastry Chicken Pot Pie is Made:
Firstly, to make the Puff Pastry Chicken Pot Pie, peel and cube a large white potato. Boil to get it tender. I cook the potato separately because it would not fully cook through if added directly to the chicken mixture raw. Drain and set aside.
Sautée chunks of chicken in a pan, then remove. Add chopped onions, garlic and mushrooms and sautée. Then add in the ingredients to make the rich and creamy sauce.
Add butter to the pan with flour. This makes a roux. It’s what makes the sauce nice and thick. Then add chicken broth. You can buy chicken broth already packed or canned. Or you can make your own by combining water with chicken bouillon cubes.
Add white wine and heavy cream. The wine gives the pie a nice flavor, but if you don’t want to add it, just add additional chicken broth. It won’t change the recipe too much. Let the sauce cook until it thickens. If it gets too thick then add more broth one tablespoon at a time.
Then, add back into the pan the chicken and cooked potatoes, and Libby’s Peas & Carrots and Libby’s Whole Kernel Sweet Corn. Use Libby’s Vegetables for easy Spring dinner ideas. Lastly, add salt and pepper to taste. Pour into a casserole dish.
How Do You Make The Crust Work For The Puff Pastry Chicken Pot Pie?
For the top of the Puff Pastry Chicken Pot Pie, I use thawed frozen puff pastry. You can get it in the freezer section of any grocery store. Each package comes with 2 sheets. To top the casserole, you can just slightly roll out and lay one sheet on top. Or make the top into a lattice design like a pie. To do this, lay one sheet on a cutting board and roll until it’s slightly thinner and longer. With a knife or pastry cutter, cut the sheet into 9 strips. Lay the strips across the casserole dish in a diagonal.
Repeat with the second sheet and weave the strips into a lattice by folding every other strip way back so that they are almost falling off the dish. Lay one of the strips from the second sheet perpendicular across the folded and unfolded strips. Unfold the vertical strips so that they are laying over the perpendicular strips. Fold back the other strips that were not folded back before and add your next perpendicular strip. Unfold the folded strips. Continue until you finish the lattice design. With a sharp knife, cut off any excess dough hanging off the edges.
Beat one egg with one teaspoon of water and brush over the top of the lattice design. Bake casserole in a 400 degree oven for 45-50 minutes. If the dough begins to brown too much simply cover it loosely with aluminum foil. Remove from the oven, cool for a few minutes and serve!
In conclusion, Libby’s Vegetables are a great addition to help make tasty, quick meals for the family!
Recreate this quick weeknight meal and learn more about Libby’s Vegetables HERE!
Puff Pastry Chicken Pot Pie
Ingredients
- 1 large russet potato
- 3 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1 1/2-2 lbs boneless, skinless chicken thighs, cubed
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 cup mushrooms, sliced in half
- 4 sprigs of thyme
- 3 tbsp butter
- 1/2 cup flour
- 1 1/4 cup chicken broth
- 1/2 cup white wine (or additional chicken broth)
- 1 cup heavy cream
- 1 cup Libby’s Peas & Carrots
- 1 cup Libby’s Whole Kernel Sweet Corn
- Salt and pepper to taste
- 1 package frozen puff pastry, thawed
- 1 egg + 1 tsp water (for egg wash)
Instructions
- Peel and cube the potato and boil in a small pot until just tender. Drain and set aside.In a sauté pan over medium heat, add 2 tablespoons olive oil, cut up chicken thighs, onion and garlic powders, 1 tsp salt and 1/2 teaspoon pepper. Sauté until the meat starts to brown and no more pink remains. Remove from the pan and set aside.Add 1 tablespoon olive oil, onion and garlic. Cook for two minutes. Add mushrooms and thyme. Sauté until mushrooms are cooked through. Add butter. After it melts add flour and mix. Cook for one minute. Add in broth. Bring to a boil and cook until thickened. Add in cream and wine and stir. Add salt and pepper to taste.Add in cooked potatoes and chicken. Transfer to a greased 2-1/2-qt. oblong baking dish. Set aside.On a cutting board, slightly roll out one puff pastry sheet. Cut into 9 strips. Add strips diagonally across the dish.Roll and cut the second puff pastry sheet into 9 strips as well. Weave the strips together into a lattice.In a small bowl, beat egg and water with a fork. With a pastry brush, brush the top of the lattice with the egg wash until completely covered.Bake in a 400 degree oven for 40-50 minutes. Cover with foil if it starts to brown too quickly. Cool slightly on a wire rack and serve.
