One thing I want to do in the New Year is to really develop my family recipes. I would love to have just a few that we all love and make time and time again. This Chicken and Vegetable Pot Pie is definitely on the list. I have made it a handful of times already and it’s one that everyone enjoys.
The recipe is pretty simple , using the same skillet to cook the vegetables then bake with the puff pastry on top (you don’t have to make pie crust for this pot pie!). It can be easily adapted with whatever ingredients you have on hand. This time I made the pot pie with leftover rotissere chicken and seasonal root vegetables from Liberty Heights Fresh. I also picked up organic Mary’s Chicken and a unprocessed puff pastry from Liberty Heights Fresh (Dufour is a good brand if you can find it! The ingredients are all simple ingredients you’ve heard of).
Every time I’ve made this Chicken Pot Pie I have started with cooked chicken and used whatever vegetables are fresh. Here are some of my favorite combos:
Butternut Squash and Kale
Mixed Root Vegetables and Brussels Sprouts – parsnips, turnips, celery root, beets, and sweet potato (pictured above)
Green Beans, Corn, Carrots, New Potatoes, and Chopped Spinach
Whatever vegetable you use, make sure you have about 2-3 cups and cook them in batches, cooking the harder vegetables a bit longer in the skillet. For leafy greens like kale or spinach, use one bunch for 1 cup of the vegetables, and add them in with the other vegetables toward the end of cooking.
One thing about being a food photographer in the winter season (and other food bloggers will commiserate with me) is that it gets dark way too early to photograph dinner. I tried one evening and it was too dark. Josh tried to help by holding up a light while I photographed (picture below) but, as you can tell, the color is just not the same as natural lighting.
So, truth be told, this recipe was made in the morning but reheated for dinner Just thought I would share a little of the inside view of blogging and food photography
What are your family favorite recipes?!
An easy Chicken and Vegetable Pot Pie Recipe using puff pastry and one skillet.
- 1/4 cup olive oil
- 1 cup frozen white pearl onions, thawed
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh sage
- kosher salt, freshly ground pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups of vegetables, cut into 1/2 inch pieces
- 1 1/2 cups rotisserie chicken meat, torn into bite-size pieces
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
- Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
- Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
- Add 1/2 of vegetables and season with salt and pepper. Cook, stirring constantly, for 4 minutes. Remove from pan then cook the other half of the vegetables, adding any leafy greens at the end of cooking and cook those until wilted. Place al vegetables back into the pan
- Sprinkle flour over, and stir well to combine.
- Stir in broth, 1/2-cupful at a time, then add milk. Bring to a boil, reduce heat, and simmer until vegetables are softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
- Unfold puff pastry and smooth any creases using a rolling pin; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent.
- Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
Use whatever vegetables you have on hand. If you're using greens, use one bunch for 1 cup of the vegetables in the recipe.