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Cold days call for comforting dishes. This rich, creamy and oh-so satisfying chicken pot pie is easy enough to whip up on a weeknight thanks to frozen vegetables and puff pastry.
TODAY’S POST IS SPONSORED BY KINGS OWN BRAND, A NEW LINE OF SIGNATURE FAVORITES. OPINIONS ARE MY OWN AND I APPRECIATE YOUR SUPPORT OF THE BRANDS AND COMPANIES THAT SUPPORT WHAT SHOULD I MAKE FOR…
It’s no secret that I like being in the kitchen. I love to cook, bake, thumb through a stack of cookbooks and collect cookie cutters in every shape imaginable. Obviously it was the impetus behind starting this blog and what landed me in culinary school many years ago. But as much as I would love to spend every day mixing, rolling and stirring, it’s not always in the cards.
After a long day of running around with the clock furiously ticking towards dinner, I’m looking for shortcut or a quick fix. Sometimes that’s having sushi delivered, sometimes it’s breakfast for dinner, and other times it’s making a meal that mixes fresh and frozen.
There are plenty of great frozen products out there that help take the stress out of cooking. Puff pastry is one that I rely on often for parties, dinner or dessert. It’s invaluable for appetizers (like sausage rolls or pigs in the blanket), quick tart doughs, mini quiches or tartlets or topping off a warm and comforting dish like today’s chicken pot pie.
Another tasty time-saver? These frozen mixed vegetables by Kings Own Brand. They’re flash frozen at the time they’re picked and a great alternative when fresh peas, corn and beans aren’t available in the stark month of January. I especially love that they come in a large, resealable bag so I’m not searching my junk drawer for twist ties or rubber bands if I don’t use the whole package.
So between these two frozen time-savers, I had homemade chicken pot pie on the dinner table in under an hour. Seriously.
This chicken pot pie recipe starts simply with sautéing onions and garlic in butter. Then add flour to make a roux, whisk in white wine, milk, chicken stock and simmer. Throw in diced potatoes, mixed vegetables, seasonings and simmer until creamy and thick.
Now I’m the kind of
cook kook that often has poached chicken breast in my refrigerator at the ready. But if you’re not a compulsive over-preparer, just grab a roast chicken from the grocery store and shred it up. Toss it into the creamy sauce and then divide it into single-serve ramekins. Top with puff pastry, brush with egg wash and we’re off to the races. These chicken pot pies bake up in about twenty minutes and you’ll have dinner on the table long before that sushi would arrive. And even better, it tastes like you were slaving over a hot stove all day. We’ll just keep that our little secret.
- 4 Tbsp unsalted buter
- 1 medium onion diced
- 2 garlic cloves minced
- 1/4 cup all purpose
- 1/2 cup dry white wine
- 1 1/2 cups whole milk
- 1 cup chicken stock
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tsp fresh thyme chopped
- Dash of hot sauce
- 2 small yukon gold potatoes peeled and diced small
- 16 oz Kings Brand Mixed Vegetables frozen
- 1 lb poached or roasted chicken shredded
- Salt and pepper
- 2 sheets puff pastry from 17 oz package
- 1 egg beaten with 2 tsp water
- *15 oz oven-safe ramekins round, square or oblong, sprayed with cooking spray
Heat butter in a large skillet or dutch oven and add the onion.
Saute for 3 mins over medium heat and add garlic. Saute an additional 4-5 mins, just until golden.
Add flour and cook, stirring constantly, 2 minutes.
Whisk in the white wine and stir until absorbed.
Whisk in milk, then chicken stock.
Season with salt and pepper and stir in thyme and hot sauce.
Bring to a boil and reduce to a simmer. Stir in diced potatoes and frozen mixed vegetables.
Cover and cook over low heat for 15 mins, stirring occasionally.
Stir in shredded chicken and season with salt and pepper to taste.
Preheat oven to 400 degrees.
Divide the chicken and vegetable mixture between the four ramekins.
Very lightly roll out the puff pastry and cut into rectangles, squares or circles. Cover the ramekins and allow the pastry to slightly overhang.
Brush the pastry with egg wash and prick the tops with a fork.
Place ramekins on a baking sheet and bake until puffed and golden, about 20 mins.
Serve in the ramekins.