I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
It’s finally starting to feel like Fall around these parts, so we decided it was time to bust out with some classic Autumn cuisine. My very favorite of Mom’s classic Fall dishes? Chicken Pot Pie! Now to be honest I’m not a huge fan of just anyone’s chicken pot pie. I think a lot of times they come out a bit bland and flavorless – but not this one. This one is divine. It comes out buttery rich with TONS of flavor and it even has little bits of bacon in it. How can you say no to that?! The answer, my friends, is you can’t. It is simply too delicious and a meal that will quickly be added to your family’s list of favorites 🙂 So enjoy!
- Six to eight ramekins or souffle dishes (8 or 10 oz.)
- 1 package (17.3 oz.) frozen puff pastry (2 sheets), thawed in refrigerator
- ½ cup (1 stick) butter, divided in half
- 1 medium yellow onion, chopped
- 1 cup diced carrots (1/2" dice) (about 4 carrots)
- 2 red potatoes (1/2" dice)
- 1 can peas*, drained
- ½ cup dry white wine (I like a nice Chardonnay)
- 4 cups shredded roast chicken, without skin
- 4 strips thick cut bacon, cooked crisp and crumbled
- 1 tsp. sea salt
- ½ tsp. freshly ground black pepper
- 3½ cups chicken stock (I use low sodium), divided
- ½ tbsp. rosemary, crushed
- 1 tsp. fresh thyme leaves, chopped fine, or ½ tsp. dried thyme, crushed
- ⅓ cup flour
- 1 cup heavy cream
- Preheat oven to 400 degrees.
- Melt 4 tbsp. of butter in a large skillet on medium-high heat.
- Add onions, carrots and potato; cook and stir 10 minutes.
- Add wine and ½ cup of the chicken stock to the skillet and bring to a boil (*If using frozen peas, add these now. If using fresh peas, see step 6 ).
- Simmer until vegetables are tender, but not mushy.
- Turn heat off and add peas (fresh), shredded chicken and crumbled bacon. Stir well.
- Season with ½ tsp. salt and ¼ tsp. pepper.
- In a medium saucepan, bring the remaining 3 cups of chicken stock and rosemary to a boil. Reduce heat to low and let simmer for 5 minutes.
- Then strain the stock with a fine mesh strainer into a bowl. (You can omit this step if you like, but I find it makes the sauce a little "grassy". By straining the stock, you keep the flavor but not the bits and pieces of the rosemary and thyme.)
- Wipe out the saucepan and melt the remaining 4 tbsp. of butter over medium heat.
- Sprinkle with the flour.
- Stir with a whisk until mixture is well blended; reduce heat to medium low and continue to whisk for another 2 to 3 minutes or until the mixture turns golden.
- Immediately add 1 cup of the stock, whisking until mixture is smooth.
- Whisk in remaining stock and heavy cream until smooth.
- Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick.
- Season with remaining ½ tsp. salt and ¼ tsp. pepper.
- Pour sauce mixture over chicken and vegetable mixture in skillet.
- Toss until well mixed.
- Fill each ramekin about ¾ full with chicken mixture.
- Place filled ramekins on a baking sheet and place in the oven.
- While filling is baking, take the puff pastry sheets and cut each sheet into 4 squares (press together the seams if you need to). Place on a baking sheet and put those into the oven also.
- It should take about 20 to 25 minutes to heat the chicken mixture and cook the puff pastries until they are golden brown.
- Serve the puff pastries atop the chicken mixture. (I find the puff pastry "puffs" better if it is cooked separately rather than directly on top of the ramekins.)
- Enjoy!