this recipe on Pinterest (found on BigOven.com) for steak pies, I was immediately inspired to try my hand at a chicken pot pie. This meal was easy for me, since I had all of the ingredients in the pantry. Even though this recipes does have a lot of steps involved, it truly is easy. Most of your ingredients need to be cooked before assembling into the pie, so this meal can be made in steps - chicken and potatoes cooked in the am or night before, and then assembled the next day.
Easy Peas-y Chicken Pot Pie
Inspired by Steak Pie Pub Food on BigOven.com
3/4 lb boneless, skinless chicken breast or tenders
2 large potatoes
1 1/2 cup frozen peas (or shelled fresh)
12 oz. chicken stock
1 tbsp flour
12 oz. cream of mushroom (or chicken) soup
1 tbsp Herbs de Provence
1 tbsp garlic (optional)
1 sheet puff pastry
salt to taste
1 garlic scape
2 tbsp butter
Clean and remove skin from potatoes. Cut into cubes. Put aside. Season chicken with salt, Herbs de Provence and, if not using garlic scapes, garlic. Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done. While chicken is baking, boil potatoes in water, in a small pot on the stove. Cook potatoes until they are still a little hard, about 20 min. Drain potatoes. Set aside. Once chicken is done and cooled, cube chicken breasts. Set aside.
If using garlic scapes - rinse and chop scapes into small pieces - similar to the size of a chopped scallion. In a small pan, melt 2 tbsp butter. Place garlic scapes in melted butter, and saute for 5 minutes until softened. Add flour and stir until it makes a paste. Add chicken stock and whisk together to make the gravy.
If not using garlic scapes - melt 1 tbsp butter in a pan, add flour and and stir until a paste is formed. Add chicken stock & whisk.
Set gravy aside. Preheat oven to 425 degrees. To assemble the pot pie - in a baking dish, place cubed chicken on the bottom of the dish, spreading it out to make the first layer. Layer the potatoes on top of the chicken. Layer frozen (or fresh) peas on top of the potatoes. Spoon cream of mushroom soup on top of the peas. Pour gravy mixture over all layers. You may need to lift some potatoes to make sure gravy makes it way to the bottom of the pot pie. Cover with a puff pastry sheet.
Break egg into a small ramekin and beat. Using pastry brush, brush puff pastry with egg. Bake for 15 minutes or until puff pastry is done. Let cool & enjoy.
This dish sounds pretty complicated, but it was very easy to make. Even in 90 degree weather, this was a fantastic comfort food dish, and I love that it is low salt and fairly MSG free. I also love how versatile this is - I made one big pot pie, but I'd love to try individual ones in ramekins. You can also substitute the puff pastry top for a pie crust for the top and bottom, similar to the steak pies. We all loved this hearty dish, and I'm sure it will become a family favorite.