Chicken/ Veggie Pot Pie

 

There are some classic comfort foods that are always winners. Here is my version of a chicken potpie where I have tried to lighten it up and add a whole lot of winter root vegetables to make it healthier. You can substitute with any vegetables that you wish. I usually use a chopped rotisserie chicken as the meat but you can skip the chicken altogether and make this a pure vegetarian dish.

 

Chicken/ Veggie Pot Pie

Serves 4

Ingredients:

1 sheet frozen puff pastry thawed

1 tablespoon olive oil

1 cup diced celery

1/3 cup finely chopped shallots/ onions2 carrots, diced into half inch squares

1 cup frozen peas

2 – 3 cups rotisserie chicken meat, shredded

1 sweet potato, diced into half inch squares (optional)

½ cup rutabaga, diced into half inch squares (optional)

½ cup celery root, diced into half inch squares (optional)

1/4 cup flour

1 cup chicken broth

2 cups milk

½ cup parsley, chopped

1 tsp paprika or any seasoning of choice (I like Emeril’s original essence seasonings)

Salt and pepper to taste

METHOD:

• Preheat oven to 375°F.

• Butter 11×7-inch glass baking dish.

• Roll out pastry on lightly floured surface to 13×9-inch rectangle.

• Transfer to baking sheet and chill.

• Melt butter in large saucepan over medium-high heat.

• Add diced celery and onions and sauté for 5 minutes.

• Add all the chopped veggies except for the peas.

• Cover and cook on medium heat for about ½ hr till all the veggies have softened. (You can skip adding root veggies if you are in a hurry).

• Add ½ cup flour.

• Mix really well.

• Add the broth and milk and combine really well.

• Make sure no lumps remain from the flour.

• Allow the mixture to simmer and thicken.

• Add the chicken, peas, seasonings and parsley.

• When the mixture has reached a thick consistency, remove from fire.

• Add the chicken, peas, seasonings and parsley.

• Pour mixture into baking dish.

• Top with pastry; press overhang to sides of dish.

• Bake until golden, about 35 minutes.

• Serve hot.

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