Chicken Puff Pie

I call this dish Chicken Puff Pie because instead of the pie crust on top, I like to use puff pastry for that flaky and buttery taste.

Chicken Pot Pie is the ultimate American comfort food; I didn’t realize how simple the recipe is until I made the dish. Pot pie is something we enjoy to have from time to time, during the weekend or on a cold day. It’s very fast to make since we can purchase the readymade pie crust and puff pastry.

Ingredients: * Makes 2 regular size or 4 individual size

1.5lbs skinless, boneless chicken breast or skinless, boneless chicken thigh

3 carrots diced

3 stalks celery diced

1 cup of frozen green peas and corns

½ medium size onion

1 cup low sodium chicken broth

2 cups low fat milk

2 tablespoon flour

2 tablespoon butter

2 unbaked pie crusts

2 puff pastry sheets

Salt and pepper to taste

Directions:

1.      Preheat oven to 425 degrees F (220 degrees C). Grease the pie dish with butter, line the pie crust on the bottom and side.

2.     Cut Chicken into bite size cubes, put chicken in boiling water about 10 minutes then drain, then add carrots, frozen green peas and corns in boiling water about 15 minutes,  drain and set aside with the chicken.

3.     Pour extra virgin olive oil into a pan over medium-high heat, cook onions and celery until translucent, add some salt to taste. Then add in butter and flour, cook the flour for a bit, then stir in chicken broth, milk, and a pinch of white pepper. Simmer over medium heat until thick, then combined the chicken, carrots, peas, and corns together, add black pepper, salt and cayenne pepper* to taste (these are optional).

4.     Pour mixture over the pie crust. Cover with puff pastry, seal edges, and cut away excess dough. Make few small slits in the top to allow steam to escape.

5.     Bake in the preheated oven for 30 t0 35 minutes, or until golden brown.

Chris likes to eat this with the KFC hot sauce, give it a shot; maybe you’ll like it, too.

Happy cooking, until next time….Peace Out!