March 2, 2018


We just got back from a month at Sandestin Golf and Beach Resort.   We ate out a lot;  to the point that I don't want to eat out for awhile now.  Thank you very much.

I am a homebody for sure, and it feels amazing to be back home and in my kitchen.  This is our fourth year going to Destin for the entire month of February.   The weather was a bit of a mixed bag.  The first two weeks were cool and rainy and/or overcast.  The second two weeks brought a lot more sunshine and warm temperatures.  I actually got to sit by the pool for the first time since we've been going in the winter.  And what does that have to do with Chicken Pot Pie?  Well, absolutely nothing!

 I am ready for some homemade comfort food, and I think this Puff Pastry Chicken Pot Pie is the perfect choice!

I have always used pie crust for my chicken pot pie.  My grandmother made chicken pot pie with homemade biscuits.   I thought it would be a great idea to use puff pastry!

I used boneless,  skinless chicken breasts cooked  in the slow cooker.  I like that the chicken is more or less "poached" and very tender.   Always be sure your chicken is cooked to 165 degrees Fahrenheit.  I am reminding you, dear reader, of this because I didn't time exactly how long my chicken was in the slow cooker.  It was in several hours, until it is so tender it can be pulled apart with a fork.

I added in potatoes, carrots, and peas.  Without further ado, here is the recipe:


Puff Pastry Chicken Pot Pie

1 sheet of Puff Pastry
1 large boneless, skinless chicken breast
32 ounce box of chicken broth
1 heaping cup of russet potatoes, diced
1/2 cup of baby carrots, diced
1/2 cup of frozen peas
4 Tablespoons of Corn Starch 

1.  Cook chicken in a slow cooker on low for several hours until the chicken is done.  The internal temperature of the chicken should be 165 degrees Fahrenheit.

2.  Remove chicken from slow cooker and cut into pieces (or shred with a fork). Set aside.

3.  Strain the broth from the slow cooker into a 10-inch cast iron skillet.  Heat broth on top of the stove and add in a slurry of 4 tablespoons of corn starch and 1/2 cup of water.  Slowly pour the slurry into the chicken broth and whisk on low heat until the broth is thickened. 

3.  Peel and dice potatoes, and cut baby carrots into (coin) pieces.  Place them in a pot of salted water, and boil for 15 to 20 minutes or until potatoes and carrots are done.

4.  In a separate saucepan, cook 1/2 cup of frozen green peas according to the directions on the package.

5.  Add chicken, potatoes, carrots and peas to the thickened broth.

6.  Preheat oven to 400 degrees F.

7.  Roll out thawed puff pastry on a floured surface.  Place on top of the mixture in the cast iron skillet and fold any edges under.

8.  Bake the pot pie in the preheated oven for approximately 35 minutes or until puff pastry is golden brown.



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