Chicken Pot Pie

It’s winter out there. Well, not officially- I know that the solstice isn’t for a few days yet- but in New England it has been unofficial winter for more than a month! That’s right, it has already snowed twice. Our most recent snow fall was the other weekend, and while there wasn’t exactly enough snow to be “snowed in” (there was barely any accumulation) I still was compelled to stay inside, drink hard cider and make the ultimate comfort food – chicken pot pie!

I spiced up the traditional recipe with the addition of mushrooms and white wine and left out the added dairy of cream or milk. I want to make a vegetarian version with portobello mushrooms and vegetable stock instead of chicken stock… will report back!

chickenpot

Philo dough or puff pastry
2/3 of a stick of butter
3-4 cups of cooked chicken, cubed
3-4 chopped carrots
10 oz chopped mushrooms
1 cup frozen peas
5 chopped fingerling potatoes 
2 yellow onions
4 cloves of garlic
2/3 cup flour
3 cups chicken broth
salt and peper to taste

photo (3)

1.) Preheat the oven to 375.
2.) Saute the onions and garlic in a large pan.
3.) Add carrots and potatoes and saute for about 5 more minutes.
4.) Add mushrooms and saute until all the vegetables are soft.
5.) Pour 1/3 cup of flour onto vegetables.
7.) Stir in chicken broth and bring to a boil.
8.) Reduce heat and add the rest of the flour. Cook on low until the mixture thickens.
9.) Stir in the peas and the chicken.
10.) Line a baking dish with the first layer of philo dough or pastry puff.
11.) Pour contents from the pan over this layer.
12.) Top off with the final layer of pastry pull or philo dough and top if off with some butter.
13.) Bake for about 50 minutes, or until golden brown.

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