Puff Pastry Pot Pie

It’s beginning to feel like fall ya’all! I love fall and one of the reasons is because of its amazing comfort foods. This is an oldie, but a goodie. Don’t let the list of ingredients intimidate you. It looks like a lot, but most of it is just thrown into a pan and you can easily adapt it to use what you have. Plus my 3 1/2 year old and 1 1/2 year old ate it up, veggies and all! Yes, they ate mushrooms and asparagus too! I was amazed.

What You Need:

1 Sheet Puff Pastry (Thawed)

1 Tbs. Butter

1 Tbs. Oil

3 Cups Chicken Broth

3 Cups Cooked Chicken (Diced or Shredded)

3 Peeled & Diced Carrots

3 Diced Celery Ribs

1 Diced Onion

1/2 Cup Peas

1/2 Cup Corn

1 tsp. Thyme

1/4 Cup Half & Half or Heavy Cream

1 Tbs. Corn Starch (for thickening)

Salt & Pepper to taste

Optional: Other Veggies (Mushrooms, Asparagus, Par Cooked Potatoes, Broccoli, Green Beans)

Preheat your oven to 400. Cook raw veggies in a pan with 1 Tbs. butter & 1 Tbs. oil, thyme, salt & pepper until vegetables are slightly softened (approximately 3-4 min). Add cooked chicken, chicken broth, cream and sprinkle in cornstarch (whisk in with fork). Simmer until broth thickens some.

Carefully pour hot filling mixture into your 2 quart (9×9) baking dish. Cut your puff pastry into thin strips and weave and lay over filling. Notice how my weave is pretty abstract and not definitely not perfect….ain’t nobody got time for that, especially a momma of toddlers. So make it as pretty or not as you’d like. You don’t even have to do a weave at all, just trim your pastry to cover your mixture any way you would like.