De-constructed Chicken Pot Pie

I love, love, love me some chicken pot pie, people! But a pastry maker, I am not...however, I thank God every day for those people who are and who decided to make puff pastry shells and sheets and freeze them for poor cooks like me who don't have the time or patience to make thin sheet after sheet of this golden deliciousness.

Last night, I had the yearning for some chicken pot pie and I had some puff pastry shells sitting in the freezer, so I thought I'd make a de-constructed version of a pot pie. Oh my...my mouth is still watering at the goodness wrapped up in each little shell. Delightful! I hope you will enjoy it, too!

Karin's De-constructed Chicken Pot Pie
Ingredients:

2 pkgs frozen puff pastry shells
8 thawed boneless, skinless chicken tenderloins or 4 thawed boneless, skinless chicken breasts, cut into 1 inch cubes
1 large onion, chopped finely
2 shallots, chopped finely
5 carrots, chopped into small coins
Frozen peas
Frozen corn
1 cup chicken broth
4-5 tbs butter
1/2 cup flour
2-3 cups non-fat milk
2 tbs Olive oil
Salt and pepper
Poultry seasoning
Dried thyme

1. Preheat oven to 400 degrees (or whatever your puff pastry box tells you to do). In a pan over medium high heat, cook the chicken in 1 tbs olive oil until it is browned and cooked through. Remove from heat.

2. In another pan over medium high heat, cook the onions, shallots and carrots in 1 tbs olive oil until soft (about 8-10 minutes). Add the peas and corn and cook for 2-3 minutes until they are warmed through.

3. Add 4 tbs of butter and melt. Immediately add the flour and mix until it is combined with the butter. Cook for 1 minute to cook out the flour taste. Add chicken broth, a little at a time. It will thicken quickly. When all the broth is added, start adding the milk, again, a little at a time, stirring after each addition. Do this slowly so you will retain the thickness. When all the milk is added, season to your liking with poultry seasoning, salt, pepper and thyme.




This is what it looks like as it simmers.

**Make the sauce according to your desired thickness. If you like a thicker sauce, make a quick roux of flour and melted butter in another pan (2 tbs butter to 2-3 tbs flour) and add into the veggie mixture to thicken up the sauce even more.

4. Turn the heat down to low and let simmer for 25 minutes, stirring often. Meanwhile, put your puff pastries into the oven. They usually take 22-25 minutes to cook. Remove from the oven when complete. Take the top off each pastry and spoon in chicken pot pie mixture. Replace top on pastry and enjoy!!

This is comfort food to the nth degree people! YUMMY!!!



Um...YUM!!