Comfort Foods have made a real comeback in the past few years at some of the nation's top restaurants. Never one to overlook a trend, I like to make my own variations at home, adapting my grandma's recipes to suit today's palate. Tonight I'm making an easy chicken potpie that uses frozen vegetables and puff pastry instead of pie crust. I ripped this recipe out of an Instyle magazine way back in January of 2002. To make this for your family read more
Easy Chicken Potpie
1 box (17.3 oz) frozen puff pastry sheets
1 can (48 oz) chicken broth
1 1/2 lbs potatoes, peeled, cut into 3/4 inch cubes
4 carrots, sliced into 1/2 inch rounds
2 ribs celery, sliced 1/2 inch thick
2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
1 box (10 oz) frozen pearl onions, thawed
1 box (10 oz) frozen peas, thawed
5 tbsp butter
5 tbsp all-purpose flour
1 cup heavy cream
2 tbsp lemon juice
2 tbsp Worcestershire sauce
salt and pepper to taste
- Preheat oven to 400°F. Thaw puff pastry according to package directions. Place broth, potatoes, carrots, and celery in a Dutch oven. Bring to a boil; reduce heat and simmer 25 minutes until tender.
- Meanwhile, cut pastry into 8 squares; bake on baking sheet 10-13 minutes until golden.
- Add chicken to broth mixture; simmer 12 minutes.
- Stir in onions and peas; simmer until heated through.
- Meanwhile, melt butter in saucepan; stir in flour. Cook until golden; add cream and bring to a boil. Reduce heat and simmer 2 minutes. Mix in remaining ingredients and stir into the chicken mixture.
- To serve, ladle into bowls; top with puff pastry square.