I’m becoming more adventurous in the kitchen the more I cook and I was able to use the basic recipe and adapt it to fit what I had on hand and could find at the grocery store. And after joining up with a local CSA I had lots of veggies to use. Turned out great and I think the adaptations made it even better! I doubled the recipe the second time I made it to take pictures so that is why I used a 13×9″ pan.
Chicken and Very Veggie Pot Pie
This recipe was amazing. My hubby gobbled it up until all of it was gone. You can easily change the veggies and use what you have on hand.
Prep Time: 30 min Cook Time: 20-25 min Total: 55-60 min
- 1-2 Chicken Breast (depending on how much chicken you want)
- 2 1/2 Cups of Chicken Stock (divided)
- 2 Bay Leaves
- 2 Cloves of Garlic (smashed, divided)
- 1 Small Bell Pepper (I used purple, but any will do)
- ½ Head of Broccoli (small ½” size pieces)
- 1 Medium sized Zucchini (sliced and quartered)
- 2 Large Carrots (thinly sliced)
- 2 Celery Stalks (thinly sliced)
- 1 ½ tsp Fresh Dill
- 1-2 Tbsp EVOO
- ¾ Cup Heavy Cream
- Salt and Pepper to taste
- 1 Sheet uncooked puffed pastry, at room temperature
- 1 egg, lightly whisked
Let chicken come to room temperature (~30 min). Prep all veggies.
Preheat oven to 425 degree
In saucepan, bring 2 cups of chicken stock and 2 cups of water with bay leaves and 1 clove of smashed garlic to a boil. Add the chicken to saucepan and boil for 10-20 min until the thickest part of the chicken reads 160 degrees. Remove chicken and let it sit on a cutting board, once cool shred the chicken with a fork.
Once the chicken is added to boiling mixture start working on sautéing. Add EVOO to a large skillet on medium heat. After 2-3 minutes add the veggies, dill and garlic. Sauté for 5-7 minutes. Add remaining 1/2 cup of chicken stock and cook for another 7-10 minutes, until the veggies are fully cooked. Stir in the heavy cream and bring to a simmer. Season with salt and pepper. Pour into your casserole dish, deep pie dish or individual ramekins.
Unfold puff pastry and roll out 1 sheet. Place on top of the filling, press the puff pastry down on the edges of the dish, trim if necessary. Brush the top with whisked egg yolk. Bake for 20-25 minutes or until pastry is golden brown.
~Recipe adapted from Farm Box LA~