Most of us have our favorite Chicken Pot Pie Recipes (there are also a lot of good ones on the internet).
The only difference is that instead of cooking everything together, you cook your puff pastry, your veggies, your white sauce, and your chicken separately. Then, when plating, you create this very unique and very tasty dinner.
The secret is in the timing so nothing gets cold.
Take your boneless chicken thighs or chicken breasts and cut them up in 1 to 1-1/2″ cubes, season them and cook them like you would a stir fry. To keep them juicy, I added about a half cup of organic chicken bone broth to the cast iron skillet along with my spices and herbs.
Frozen organic mixed veggies with a homemade white sauce.
For the pastry, I took store-bought puff pastry and cut the sheet into 1/6th rectangles. Painted an egg wash on them and baked them. As a side note, you could also do this with flatbread or naan.
The minute that the puff pastry was done, I started loading up the veggies and chicken and slathered on the white sauce.
This makes for a very visually appealing all-in-one dinner.
Be the first to comment