Cheater Chicken Pot Pie

I'm sure you've noticed we've been eating rather simply the past week and this chicken pot pie is no exception. I've been making it for years and years when I want a quick no fuss but tasty pie and while I enjoy one made with freshly cooked chicken with assorted cubed fresh veggies in a roux based gravy of chicken stock and cream, this version really does in a pinch.

Adapted from a recipe in my old tried and true original Purity Cookbook, it makes use of pre-cooked chicken -  I used Trader Joe's grilled version found in their freezer section, a small package of frozen mixed veggies, a cubed cooked potato and a can of cream of chicken soup jazzed up with sherry and other spices to form the base. Rest assured, I very patiently hand picked all the peas out of the frozen vegetables so I wouldn't hear a groan from you know who.

The pie was topped with a flaky cap made from puffed pastry I happened to have hiding in the freezer. The pastry was baked separately on a sheet pan so it wouldn't get all soggy on the bottom, and decorated appropriately with some chicken shaped cut outs and an ax. Yup, that rather morbid suggestion was Big Guy's idea so don't think I've gone over to the dark side on you. By the way, if you want your puff pastry to puff all over, don't do what I did and slash cutouts in it, but even with the goof, it came out looking rather interesting. 

It was all ready in no time with limited mess and delicious served with a coleslaw loaded with dried cranberries and toasty almonds.  

Cheater Chicken Pot Pie (from JBug’s Kitchen adapted from Purity Cookbook)

1 sheet puff pastry, defrosted per package instructions

1 egg beaten with 1 tablespoon water

1 tablespoon butter, room temperature

1/4 cup minced sweet onion

2 cups cooked cubed chicken

1 small packaged frozen mixed vegetables

1 medium potato, peeled, cubed and boiled for 5 minutes then drained

1 – 10 ounce can cream of chicken soup

1/2 cup dry sherry

Dash each poultry seasoning, rosemary, sage

Coarse ground black pepper

Unfold puff pastry onto a floured board and roll slightly to remove creases. Cut into shape of casserole dish and move to a parchment lined sheet pan. Decorate as you wish and place pastry into freezer to chill until needed.

Meanwhile, preheat oven to 400. Grease a medium sized casserole dish with softened butter and add onion, chicken, mixed vegetables, and potato to the casserole. In a small bowl combine cream of chicken soup, sherry and seasonings. Pour over chicken/vegetable mixture and using a fork, fold it into the veggie/chicken mixture. Cover casserole with foil and bake in preheated oven for 30 minutes (45 minutes total).  Remove pastry from freezer and brush with egg/water mixture. Bake for 15 minutes or until puffed and golden.  Take casserole from oven and remove foil. Carefully place cooked pastry on top and serve. Makes 4 to 6 servings.

A year ago - Bacon Blue Burger with Bourbon Onions

Two year's ago - Basque Chicken with Chorizo

Comments

[Lorraine]

You are definitely entitled to comfort food this week. This looks like the perfect dish to easy your troubles away.

[Big guy]

Thank-you for getting rid of the peas Honey.

[Lea]

Love, Love Love the decorations - HA! and the whole top is Fabulous - much more interesting than the norm of flatness! It works with the decorations - for sure! The question is: did you sneak all of the peas into your serving? I sure hope so!

[June]

Lorraine - it's pretty great "campin' out" food although I'm not quite sure how one would do the crust if we really were camping. LOL

Big Guy - your absolutely welcome. It's what we do for each other!

Lea - the decorations were good fun and I was as surprised as anyone how great it turned out. As for the peas, I didn't keep them but I sure should have.

[pam]

I love using puffed pastry for the crust. I could live on puffed pastry alone.

[June]

I'm with ya there Pam. I love the stuff too.

[Kristen]

I love the decor, the ax definitely makes it all the better!! Of course, in my opinion the only good chicken is one I'm eating! Miss you guys :)

[June]

Kristen - I figured you'd appreciate Big Guy's sense of humor. Great to hear from you...we miss you too!