I am going to apologize for the lack of pictures in this one. I made this as comfort sustenance on a cold evening and it was solely intended for us to enjoy and never intended as a blog post, buuuut… it was so delicious that it was voted in as a post. So, here y’all go. 😂
I am, quite honestly, not a huge fan of chicken pot pie. It has never been a favorite of mine. I grew up eating those frozen boxed ones, baked in the oven and ultimatly burned on the edges, and the crust was blah and the filling was meh. Im a picky eater, I admit it. I own it. I’m okay with it. 😎 I need flavors, textures, smells, I need all my senses to be tended to. << which is a HUGE reason I was driven to learn to cook at an early age. Thankfully, I married a man who feels the same way! 🤣 I say ” chicken pot pie” and he says ” hmmmm, really???” 🤔 and then I add ” deconstructed pot pie, with puff pastry crust” and he responds ” this is me, leaning forward with interest”🍽 😂
Lamberts, “home of the throwed rolls”, makes a stellar chicken pot pie. The gravy is creamy the veggies and meat filling is abundant and the crust is flaky and not dry as a bone. This was my inspiration for my homemade version.
2 quart kettle
Large deep skillet
Tonges or a fork
**** please see my recipe for 15 minute puff pastry. You will want to make this ahead of time so it has plenty of time to chill. I typically make this a day or two ahead of when I will need it.
4 cups bone broth
1/4 cup dry white wine
1/2 cup flour
2-4 drops black pepper essential oil
3 cups shredded or chopped cooked chicken
2 cups EACH fresh green beans, frozen peas, diced carrots, potatoes
3 tbsp butter or ghee
Sea salt (optional)
Water to cover veggies in 2 quart kettle
1.Begin by placing all of your veggies into your kettle and your water, and bring to a boil until the potatoes are just so done. Don’t over cook this.
2.While your veggies are cooking, if you are using fresh chicken, slice and dice and brown lightly in butter or ghee. If using precooked, simply shred it or chop it and set it to the side.
3.In your large skillet, melt your butter or ghee, and sprinkle in just enough flour to make a thick goo. 😉 whisk this mess together until it begins to dry just a bit. Add your wine and whisk briskly to remove lumps, dump in the remainder of flour and follow with the bone broth. This needs to simmer about 5 minutes, or until thickened nicely, you can add a bit of water to thin it if need be. You will want to test taste for deliciousness, some bone broth has a saltier taste while some has less, so add enough salt to make it tasty to you. You will now add your black pepper essential oil, and whisk again. Add your chicken, stir well and remove the pan from the heat source and place a lid over it.
4. Your veggies should be done now, so drain them well and pour them into your gravy and meat mixture. Stir to combine and replace the lid and let this rest for 10 minutes.
5. While this rests, roll and cut your puff pastry and bake as directed in previous post.
6. Assembly and serving is simple. I placed a piece of puff pastry on the plate, poured a serving of the filling over, and topped it off with a second piece of puff. I used some green onion snippings as garnish for the adults and some shredded cheddar for the kiddos.