I’m turning to my all time favorite rainy day, comfort food for dinner tonight – Chicken Pot Pie – yum! I have left over rotisserie chicken in the fridge, plenty of carrots and onions, frozen peas, and hopefully chicken stock in the pantry. All I need to do is put a bottle of Kendall Jackson Vintners Reserve Chardonnay in the fridge and I’ll be good to go!
I adapted this recipe from The Barefoot Contessa (my favorite TV chef/cookbook author) and The Silver Palate Cookbook (another must- have cookbook).
1 Rotisserie Chicken (or bake 3 whole boneless chicken breasts),
3 Carrots, peeled and cut into 1/2 inch pieces
2 Small yellow onions, coarsely chopped (2 cups)
1/2 to 1 Package frozen peas
1 stick of unsalted butter
1/2 cup all-purpose flour
3 cups canned chicken broth
1 chicken bouillon cube
1/4 cup Cognac
1/4 cup heavy cream
1 Tblsp. dried tarragon
Sea Salt and Coarse Ground Black Pepper to taste
1 Sheet of Puff Pastry, cut into 4 pieces
1 Tblsp. water
1. Cut the chicken into 1 inch pieces and set aside.
2. Blanch the carrots in boiling salted water for 3 minutes, drain thoroughly and set aside.
3. Heat the chicken stock and bouillon cube in a medium sauce pan.
4. Melt the butter in a large saucepan or Dutch Oven over medium heat. Add the onions and saute until translucent, about 5 – 10 minutes. Add the flour and cook, stirring constantly, for about 5 minutes. Do not let the flour turn brown!
5. Add the heated chicken broth and cook, stirring constantly, until thickened. Stir in the heavy cream and the Cognac. Cook over low heat until thick, about 5 minutes.
6. Stir in the tarragon, salt and pepper to taste and simmer 1 minute. Add the chicken, carrots, and frozen peas and mix gently into the cream sauce. Remove from the heat.
7. Preheat your oven to 375 degrees.
8. Pour the chicken filling into 4 individual oven proof bowls or a one deep 2 quart casserole dish. Roll out the puff pastry and cut into 4 squares (if using individual bowls). Whisk the egg and water in a bowl and brush on the sides of each dish so the puff pastry will stick. Place the puff pastry on top of each bowl and trim the sides to fit. The pastry should extend down the side about 1 inch. Brush the top and sides with the egg wash. Cut 2 – 3 steam vent in the center of the pastry.
9. Place the bowls on a cookie sheet and bake until the crust is golden brown, about 45 minutes to 1 hour. Serve immediately. Add a green salad with a simple vinaigrette and you have an awesome comfort meal! This is one of my favorite menus to serve my friends – it’s a one pot meal I can assemble early in the day or the night before and it brings back nurturing memories, just what I want my guests to experience when they come to my house. Enjoy!