The chicken pot pie has become a staple in my family’s menus. For every chicken that enters the house, the bones will make tasty broth and a portion of the leftover meat is always kept for a pot pie. This recipe is made using one pot that can go from the stove top to the oven and greatly minimise the meal preparation time and dishes to clean.
- 2 tablespoons to 1 stick of butter (to taste).
- 3 tablespoons to 1/3 cup of flour.
- 1/2 cup of diced onions.
- 1 to 2 cups of mixed diced vegetables (carrot, celery, corn, peas, green beans). The vegetables can be fresh or frozen.
- 2 cups of Chicken Broth.
- Cooked chicken meat (likely leftovers from a roasted, BBQ, baked or stewed chicken), whatever amount you have on hand or at least 1 cup cubed chicken.
- 1 spring of fresh thyme.
- Salt and pepper to taste.
- 1 sheet of puff pastry dough handmade or frozen (I use the frozen kind).
- Thaw the puff pastry overnight in the fridge or about 1 hour on the counter.
- Preheat the oven at 400F.
- In a cast iron pot (Dutch oven or other of the kind), melt the butter over medium heat and sauté the onions until translucent.
- Add the mixed vegetables and sauté for a few minutes (there is no need to cook them through since they are going to the oven later).
- Sprinkle the flour over the vegetable and stir until the flour and butter are well mixed and a little bubbly.
- Pour the broth all at once over the vegetables and stir until the flour in well diluted in the broth and bring to a simmer.
- Simmer for 10 minutes (this is the amount of time needed for the flour to develop its full thickening ability and forms the sauce of the pot pie).
- Add the cooked chicken, fresh thyme, salt and pepper.
- Cover the sauce with the sheet of puff pastry.
- Put the pot pie in the oven for about 40 minutes or until the crust is golden brown.