Old Fashioned Chicken Pot Pie

With the sudden rainy evenings my taste-buds have been craving warm and comforting foods, much like simple old fashioned chicken pot pie. Buttery pastry giving way to gooey chunks of molten chicken, it is indeed invitingly comforting. Quite an easy dish to prepare, it can also be wholesome to fill those hungry tummies and being quite mild in flavour, the children will truly enjoy a slice of pot pie without too much of a battle. Since the sauce itself is delicious, I can also squeeze in some much hated vegetables. Therefore the old fashioned chicken pot pie will never go out of fashion indeed, a family classic it surely has passed the test of time.

Ingredients

● 4 boneless, skinless chicken breasts ● 5 tablespoons butter ● ¼ yellow onion, diced ● 5 tablespoons flour ● 1½ cups chicken broth ● 1 cup milk

● 2 cups mixed carrots and green peas

● ½ cup celery, sliced (optional)

● Salt and pepper to taste ● puff pastry packet

Method

1. Over medium high heat, add chicken breasts to a pot of water and bring it to a gentle boil

2. Reduce to medium low heat and poach the chicken breasts 15-18 minutes.

3. Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent

4. Add in flour and whisk for 2 minutes to combine and form a roux

5. Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 1015 minutes until the sauce thickens, whisking occasionally

6. Add peas, carrots and celery to the sauce and season with salt and pepper to taste

7. Drain and remove chicken and dice into cubes

8. Place the chicken in a 10” skillet and pour sauce over, coating evenly. Stir to combine

9. Roll out the puff pastry to fit over the pie dish, tuck in the edges and make several 1” slits to let steam escape

10. Place the dish on a baking sheet bake at 425 degrees F for 30-35 minutes or until crust is golden brown

11. Let it sit for 10 minutes minimum before slicing and serving warm