Chicken pot pie wasn’t something my mom made much of when we were growing up, however she did make a mean beef pie using leftover roast beef. The chicken variation was something I discovered in my Vancouver days during employee potlucks and lunches. I didn’t play with meat pies too much back then, but started to get more involved making them when I got married.
Chicken pot pie is one of those cook once eat twice meals when you have leftover baked or roasted chicken to use up. A few additional and simple pantry items like onions, potatoes, carrots and stock turn this into an easy to make and delicious meal. My frozen peas were getting ready to crawl away so I stirred the last of them into the pie when it came off the heat.
This recipe calls for some spices you may not have access to but don’t worry! Seriously. Grab some thyme, lemon pepper, Mrs Dash, oregano, or whatever seasonings you can find and improvise. Remember this is an easy and simple pie to make.
The puff pastry idea was inspired by a soup I love to have every time I visit a certain pub in Canmore. They serve this spicy cheese soup, which I am going to try to make at home, with a puff pastry topper. I’ve been ordering it for years and love how the puff pastry puffs and hugs the top of the soup while cooking in the oven and flakes into the soup while you eat it. I might just puff pastry everything at this point.
I baked these in individual dishes allowing more for the bigger appetites and less for the littles. Equally delicious if you substitute chicken with leftover turkey after the holidays.
- 2 tbsp olive oil
- 3 medium sized yellow potatoes,, peeled and diced small
- ½ onion, diced
- 3 carrots, peeled and sliced
- 4 tbsp butter
- 4 tbsp flour
- 5 cups chicken stock.
- 2 cups leftover roast chicken, shredded or chopped
- 2 tsp za'atar
- 2 tsp fresh rosemary
- 2 tsp old bay seasoning
- 1 tsp salt
- ½ tsp pepper
- ½ cup frozen peas
- Puff Pastry, thawed
- 1 egg, beaten
- 6 oven proof bowls
- In a small sauce pan, heat the chicken stock.
- In a large sauce pan over medium high heat add olive oil and potatoes. Cook for 5 minutes stirring regularly. Add onions and carrots cooking for another 5 minutes.
- Add butter and flour and cook over low heat stirring constantly, for 2 minutes. Pour in the hot chicken stock and simmer until thick. If your sauce doesn't thicken add a mixture of ¼ cup cornstarch mixed with ¼ cup water to help thicken.
- Preheat your oven to 400F.
- Mix in your chicken, zatar, rosemary, old bay, salt and pepper. Remove from heat and add in your peas.
- Pour into individual oven proof bowls and cover with a square piece of puff pastry. Brush with the beaten egg, sprinkle on some additional chopped rosemary, cracked black pepper, sea salt and hot pepper flakes if you wish.
- Bake for 25 minutes and serve immediately.