Creamy Chicken Pot Pie
Creamy chicken Pot pie (print here)
10 mL olive oil 2 tsp
1 garlic clove, minced 1
2 medium carrots, sliced 2
5 mushrooms, sliced (about 1 ¼ cup)
250 mL frozen peas or corn 1 cup
250 mL lower sodium chicken broth 1 cup
250 mL 2% milk, divided 1 cup
30 mL cornstarch 2 tbsp
3 mL ground thyme 1/2 tsp
2 mL crushed rosemary 1/4 tsp
2 mL pepper 1/4 tsp
500 mL cooked chicken, diced 2 cups
One package of frozen puff pastry
Preheat oven to 375°F (180°C). Spray a 10″/20 cm glass pie plate with nonstick cooking spray. Defrost puff pastry according to package directions.
In a large saucepan, heat oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrots, mushrooms, peas or corn and sauté for 6 to 8 minutes or until softened. Remove from heat and set aside.
In saucepan, heat chicken broth over medium heat. Add 3/4 cup (175 mL) milk. In a small bowl, whisk together cornstarch in 1/4 cup (60 mL) cold milk. Slowly add cornstarch mixture to hot chicken broth and milk, whisking constantly. Whisk in thyme, salt and pepper. Bring to a boil and cook for 1 minute.
Remove from heat and stir in cooked vegetables and cooked chicken. Spoon into prepared pie plate.
Gently transfer pie crust to top of pie plate. You may cut your puff pastry according to the size of the dish you are using. I used a small round dish but I sometimes make individual ones. Be creative. It can be square, rectangular, triangular….just cut the puff pastry to size. Cut small vent holes in centre of pie crust. Make sure the pastry is cut bigger that the dish so that the edges seal and hang over a bit.
Bake for 45 minutes, until crust is golden and filling is bubbly.
Makes 4 servings.