My very favorite comfort food is a Chicken Pot Pie. To me, there is just nothing more cozy, warm and comforting than that dish. The other night, I made a really quick stovetop version for our supper and it was DELISH! Not only was it easy, but it was gobbled up! I even had two big helpings 🙂 . I poached chicken all day in the slow cooker using my Perfect Chicken Method, but you could just shred a rotisserie chicken if you’d like. Easy as that! Enjoy!
This recipe serves four.
3 tablespoons butter
2 carrots, chopped
1 onion, chopped
2 ribs of celery, chopped
salt and pepper
1 pound of cooked and shredded chicken (either already poached or a rotisserie chicken)
1 (10 oz) can cream of chicken soup
3 cups of chicken stock
1 (10 oz) box of puff pastry shells, baked per package directions
splash of cream or milk
2 cups of frozen peas
In a big pot over medium-high heat, add your butter followed by the chopped carrots, onion and celery along with a big pinch of both salt and pepper. Saute about five minutes or until the veggies begin to get tender. Next, stir in your chopped and cooked chicken followed by the cream soup and stock. Bring everything to a boil before reducing the heat to low and allowing everything to simmer together uncovered for 15 minutes (stirring occasionally).
At this point, bake off your puffed shells.
After everything has simmered, stir in your splash of milk and frozen peas and cook another five minutes. After the peas are heated through, it’s time to ladle the chicken pot pie into bowls and garnish with a puffed pastry shell. That’s it! Dinner is done!