Chicken Pot Pie
- Number of Servings: 8
Ingredients
1 pound skinless chicken breast, cut into chunks6-8 ounces fresh button mushrooms, sliced handful of chopped baby carrots OR 2 big carrots chopped1 small onion(red, yellow or sweet) 2 large potatoes, peeled and diced(russet type) 1 clove garlic, minced 1 package(6 oz) frozen puff pastry sheets, thawed1 rolled ready-to-use piecrust 2 cups chicken gravy(i used storebought, but if you have a homemade version you like, go for it) tsp salt, or a couple pinches coarse seasalttsp fresh black pepper
Saute the onions in something, a spoonful of butter or transfat free margarine, or a spoonful of olive oil/water mix. Whatever you usually use. Then add the potatoes and carrots, as they're harder and will need more time to cook. A few minutes later, add the chicken and garlic, salt and pepper, and cook till the chicken is done.
Next, unroll the piecrust into a pan of your choice - aluminum works okay, but pyrex is best. You'll want to bake this crust for about 5 minutes, empty, in the 350 degree oven. This is called "blind baking" and will give you a firmer bottom crust. While that's going on, mix up your gravy. You'll want at least 2 cups, 3 is better for serving and rehydrating the leftovers...grocery stores typically carry packets that you mix in boiling water, or you can use boullion or jarred gravy, whatever.
Take out the pan with the bottom crust. Add in the chicken-veggie mix and pour the gravy over it.
Now for the puff pastry...you unfold the thawed sheet of pastry and take like a small cookie or biscuit cutter, stamp circles in the pastry and put them aside. So now you have a bunch of circles of puff pastry. Put them on top of the pie filling. It's ok, they won't disintegrate. If they overlap a little, it's ok. If there's gaps, that's okay too - the idea here is not to have one solid wall of crust. Besides the pastry will puff and expand a little bit.
Park that pie in your 350 degree oven and bake till the pastry top is fluffy and golden brown. Serves at least 8. :D
Number of Servings: 8
Recipe submitted by SparkPeople user TENTHDOCTOR.
Next, unroll the piecrust into a pan of your choice - aluminum works okay, but pyrex is best. You'll want to bake this crust for about 5 minutes, empty, in the 350 degree oven. This is called "blind baking" and will give you a firmer bottom crust. While that's going on, mix up your gravy. You'll want at least 2 cups, 3 is better for serving and rehydrating the leftovers...grocery stores typically carry packets that you mix in boiling water, or you can use boullion or jarred gravy, whatever.
Take out the pan with the bottom crust. Add in the chicken-veggie mix and pour the gravy over it.
Now for the puff pastry...you unfold the thawed sheet of pastry and take like a small cookie or biscuit cutter, stamp circles in the pastry and put them aside. So now you have a bunch of circles of puff pastry. Put them on top of the pie filling. It's ok, they won't disintegrate. If they overlap a little, it's ok. If there's gaps, that's okay too - the idea here is not to have one solid wall of crust. Besides the pastry will puff and expand a little bit.
Park that pie in your 350 degree oven and bake till the pastry top is fluffy and golden brown. Serves at least 8. :D
Number of Servings: 8
Recipe submitted by SparkPeople user TENTHDOCTOR.
Nutritional Info Amount Per Serving
- Calories: 240.9
- Total Fat: 11.6 g
- Cholesterol: 6.1 mg
- Sodium: 686.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.0 g
- Protein: 6.2 g
Member Reviews