Maiaelizabeth.com

Sometimes it is 91 degrees outside and you feel the urge to make Chicken Pot Pie and drink an entire bottle of cabernet.  It doesn’t make a whole lot of sense but you deserve to get drunk and eat your feelings…or feeling*, I should say…the feeling of impending doom made worse by the fact you are pretty sure you are going to die alone and death, don’t get started on death, it comes for us all- an inevitability, a surety.  One thing in this life is promised to us from the moment we are conceived and that is one day we will take our last breath, think our last thought and watch the world fade as our consciousness ceases to exist.  So here’s a really easy Chicken Pot Pie recipe!

Ingredients:

• 3C Shredded Chicken (I baked 2 breasts in chicken broth, garlic and thyme for 15-20 minutes at 415 and then shredded it but you can also just buy a rotisserie chicken and eat it for dinner and use the leftovers for pot pie the next day or something)
• 1C diced carrots (I just chopped up some baby carrots)
• 1/2C diced celery (about 2 stalks)
• 1/3C onion (I think I diced up a Sweet Vidalia)
• 1C frozen peas
• 1Tbs minced fresh Parsley
• 1 & 1/2Tsp of fresh Thyme
• 2-3 cloves of minced garlic
• 1Tsp salt
• 1/2Tsp pepper
• 1/4C unsalted butter
• 1/3C flour
• 1/2C heavy cream
• 1&3/4C chicken broth  
• 2 Puff Pastry sheets

• 

• 

• 

Recipe:

• Dice your carrots, celery and onion and mince your garlic.
• Throw your carrots, celery, onion and garlic in a bowl.
• Mince your Pasley and remove the lil Thyme bois from their stem.
• In another bowl add your salt, pepper, thyme, parsley and then whisk in your flour .
• In a third bowl whisk together your broth and heavy cream.
• Preheat your oven to 400.
• Melt your butter in a large saute pan then add the bowl of veggies (everything but the peas).  Saute until the veggies are tender.
• Turn up your heat a little if necessary and begin to add in the bowl of liquids and the flour/herb mixture.  I did half liquid/half herb mixture at once and whisked the shit out of it until the flour clumps were no longer visible and then I whisked in the rest.
• This mixture should begin to solidify into something that looks more pie-innard appropriate.  Once you’ve accomplished that much you can add in your shredded chicken and peas.

• I let that sit while I rolled out my puff pastry sheet, it is supposed to go in a 9 inch pan but I think I put mine in an 8 inch pan because this is America and you can’t stop me.  I sprayed the pan with Pam (idk if you are supposed to do that) then I put in one puff pastry, then I added the innards, then I covered it with a second puff pastry and trimmed the edges and pressed the sides down with a fork which made me feel like I was in that one disney cartoon movie. 

• I painted the top with butter and finished it with some garlic salt but you can do whatever-most people probably use an egg wash (put an egg in a bowl and beat it).
• Cook it until the puff pastry is golden brown.
• Eat it.

• 

• 

XOXO-MaiaElizabeth