Chicken Pot Pie with Puff Pastry Crust

John and I eat at this restaurant called MacCool’s pretty often. They have this chicken pot pie that they serve with a puff pastry type crust on top. I have never ordered the chicken pot pie from there, but it looks so good. It is just really visually appealing. In addition to never ordering chicken pot pie, I have never made a chicken pot pie either. So hey…why not give it a whirl.

Look at that little beauty! I am so glad I attempted this yummy little dish! Doesn’t that look impressive :)

• 1 pound chicken - either boneless skinless tenders or thighs
• 1 medium onion diced
• 3 carrots peeled and diced
• 3 stalks celery diced
• 1 cup frozen peas
• 1 large baked potato - skin removed and diced
• 3 cloves of garlic minced
• 1 - 1.5 teaspoons fresh thyme chopped fine
• 1-1.5 teaspoons fresh rosemary chopped fine
• 1 - 1.5 cups chicken broth
• ½ to ¾ cup half and half or cream
• Salt and pepper to taste
• Olive oil for sautéing
• 1 sheet puff pastry

Preheat the oven to 375 degrees.

In a sauté pan over medium high heat, brown the chicken in a small amount of olive oil. Once browned, but not cooked through, add the onion, carrots, celery, potato, garlic, rosemary, thyme, and salt and pepper to taste. Sauté for 2-3 minutes until the onion starts to turn translucent.  Add in the peas and chicken broth. Let the broth reduce by about half (maybe 5 minutes). Turn the heat to medium low and stir in the cream. Gradually bring the heat to medium until the mixture starts to bubble. The sauce should be pretty thick.

Spread the mixture in a 2 quart casserole dish that has been sprayed with cooking spray or several small ramekins (12 to 16 ounce - whatever you have). Cut out the puff pastry and gently lay over the top. Bake for 30 minutes until the puff pastry is golden brown.

Comfort food = fanfreakingtastic! YUM!