Chicken Vegetable Pot Pie
I told my husband to name a dinner and dessert… anything he wanted… and I would make it and put it on the blog.
I was a little nervous about this. He’s been known to request some odd meals, or just straight up guy food. Most of the food he requests I’ve never made before, including this one.
The words “Chicken Pot Pie” flowed out of his mouth so fast it was like he had it on his mind for days, weeks, months…
I hesitated… did an eye roll in my head, even thought about cooking something else. I felt way out of my comfort zone, but I sucked it up and went to the store then made his requested dinner.
My husband was happy, even giddy at times. He kept on peeping in the oven to make sure the crust didn’t burn. It was actually kinda cute…
You’ll need some chopped up carrots, mushrooms, onions, and yukon gold potatoes (I only cook with yukon.)
You’ll also need some frozen peas, and cooked chicken either shredded or chopped.
I’m not much of a chicken pot pie gal, but this came out really good! This dish screams comfort food!
As for what he requested for dessert… you’ll have to wait for tomorrow 😉
Adapted from Real Simple
Ingredients:
- 1 pound boneless skinless chicken breast, cooked and shredded or chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 3 carrots diced
- 3 small yukon potatoes, chopped
- 1 cup mushrooms, roughly chopped
- 1-10 oz bag frozen peas
- 3 tablespoons flour
- 1/2 cup white wine
- 1 cup 1% milk
- 2 cups low sodium chicken broth
- kosher salt & black pepper to taste
- 1 store bought puff pastry
Directions:
Preheat oven to 400 degree F.
In a large saucepan, heat butter and olive oil. Add onions, carrots, mushrooms, and peas. Cook for about 8 minutes until onions are translucent.
Sprinkle flour over veggies and cook through for about 2 minutes.
Add white wine to pan and cook until evaporated.
Add the milk and chicken broth and cook for about 10-20 minutes until mixture is nice and thick.
Add salt and pepper to taste.
Transfer mixture to a shallow 2 quart baking dish
Cover baking dish with puff pastry, sealing the edges.
Bake for 30-35 minutes or until pastry is golden brown.
Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Question of the Day?
Have you ever cooked or baked something out of your comfort zone? This dish was definitely out of my comfort zone!
I SO want to make a pot pie. We are on the same page! And you still aren’t coming up in my reader! URGH!
You are awesome! That looks delish! I used to be SUPER intimidated by Puff Pastry for some reason. I was terrified to cook with it. Then I finally made salmon wrapped in puff pastry and I realized it isn’t that scary! haha!
I thought pot pie would be more daunting than your recipe makes it seem. Maybe I’ll try it out.
freaking YUMMM!! that sounds great-ive never had pot pie!
Wow, this looks amazing. And how nice are you to ask your husband such an open ended question!!
Love the pictures.
this looks so great! i made homemade buttercream a while back, and that was definitely outside of my comfort zone! anything with candy thermometers is NOT up my ally 🙂
hahaha, it is so funny what men request vs. women!! i just made chicken parm this week for that reason – men sure seem to like HEAVY food! your version looks great though – way to pack in the veggies 🙂
Oooh, that crust looks amazing. Your potpie actually looks like a slice of pie. Mine usually looks like a spoonful of slop with some phyllo on top!
That a lucky husband you have : ) Puff pastry — refrigerated in a tube thingy? I want to make this!
damnn your hubby is one lucky guy 🙂 this lokos amazing!! so flaky and delish!
OMG I want that now!
Omg that looks SO good! The ultimate comfort food! 🙂
Look at all those veggies you stuffed in there!!! Love it!
Your banana bread looks outta this world too…wow! As for sports nutrition, I can’t believe I went through so many years of my life doing gymnastics not knowing how to fuel my body. At the same time, I wasn’t ever hungry and my performance wasn’t ever compromised. I think our bodies naturally crave what we need to eat. I would say I OVERthink how to fuel my workouts now….
Roasting my first whoel turkey breast (on New Years Eve) was definitely out of my comfort zone. My mom usually did all the roasting and while it’s not hard, I know you can undercook and overcook it which are inedible or icky. But it turned out great- just like yours! Which by the way looks fabulous 🙂
We like chicken pot pie around here too. I’ve been making one from Martha using sheets of phyllo for the crust. It is surprisingly a great alternative to pastry. Yours looks fabulous!
Wow, girl, that looks amazingly sexy! Sexy because it’s just so filled with love, and it’s the ultimate comfort food. Your husband is a lucky guy!
Haha, I love that idea. I wish my girlfriend would do that for me! Perhaps I should do that for her, seeing as it’s our 5th anniversary and all.
As a guy, I can see exactly where he’s coming from. You gotta remember, the number of things guys think about can be counted on one hand: food, sports, video games, girls and gadgets (not necessarily in that order). So for him to have chicken pot pie on the end of his tongue at any given time? I could see that.
I just saw a recipe for chicken pot pie and thought to myself that I should try to make it! I’m definitely nervous about it though…it seems so complicated. the version i saw used a homemade pie crust though…is puff pastry easier?
I recently made a similar pot pie but you managed to get a much prettier picture of the piece! 🙂 Looks great!