It’s starting to get chilly here in Albuquerque. And when there’s a nip in the air, I crave comfort food. What’s your favorite comfort food–something that warms your tummy and heart with every bite? Homemade chicken noodle soup, pot roast, cheeseburgers, chicken and dumplings, chicken pot pie?
Chicken Pot Pie is one of my favorites. I just made it this past weekend and loved every comforting bite. I would’ve posted a pic, but I got a little excited and ate it before I could–which also resulted in a blister on the roof of my mouth. Patience isn’t one of my virtues. Anyway, I thought I would share my thrown-together recipe. Unlike my mom’s version with homemade pie crust and baked chicken, this recipe is simple and almost as yummy. Please make adjustments as you go. I always taste and eyeball as I go. This recipe makes enough for about four people if you have mashed potatoes to go with it. So double if you need more.
Katie’s Chicken Pot Pie
Rotisserre chicken from store, deboned and diced
One puff pastry sheet–thawed
1 cup diced onion
1/3 cup flour
2 1/2 cups chicken broth
1/4 cup heavy cream or milk
Blanched sliced carrots
Saute onions in butter, add flour and cook for a minute before adding broth. Stir until smooth, then add cream or milk. Salt and pepper to taste. (I sometimes add a little nutmeg and garlic powder) Add chicken, carrots, peas. Place in ramekins or other baking dish and cover with pastry sheet. Cut slits in top, brush with egg wash, sprinkle with cracked pepper, and bake at 375 for close to an hour or until crust is golden brown.