Despite the fact that it still isn’t that cold yet in the GTA, I’ve still been craving dishes that come hot out of the oven to the table. Naturally this includes pot pies, whether of the mini variety or the regular variety.
Some of you already know of my obsession with all things British, and for some reason, eating pot pies makes me feel very British (don’t ask me why, it’s irrational I know).
When I had a craving for pot pie last week, I knew I could technically just adapt my recipe from the mini pies and just make it bigger, but I was in the mood to change it up a bit. So I did.
Also, please excuse the horrible and lack of pictures for this recipe. It wasn’t photographing well at all and my family was too impatient (read: hungry) to let me keep trying. ^_^
Chicken Pot Pie
Adapted from Kraft Canada
- 1 lb boneless chicken, cut up into cubes
- salt and pepper to taste
- 1/2 of a 250 g package of cream cheese, also cut into cubes
- 2 tbsp flour
- 1/2 cup chicken broth
- 2 cups frozen vegetables, thawed and drained
- 1/2 cup shredded mozzarella cheese
- 1 sheet puff pastry, thawed according to directions on box
- 1 egg, beaten lightly
- Preheat oven to 375 degrees F.
- Start by cooking your chicken in a bit of olive oil, until it’s no longer pink. Add salt and pepper to taste.
- Then, add your cubed cream cheese (this makes it easier for it to melt and not be lumpy), and stir until it’s one consistency. Stir in your flour, one tablespoon at a time, mixing well each time. Sprinkle in your cheese and again, mix well.
- Add the chicken broth, and then the frozen vegetables. Let the whole mixture cook for 5 minutes before transferring it to a baking dish.
- Unroll your thawed roll of puff pastry on top of the mixture, and tuck in the corners. Brush the top with the beaten egg (you’ll probably have some left over).
- Bake for 25 to 30 minutes, or until the top is golden brown. You’re really just baking the puff pastry and heating everything up, since the chicken mixture is already technically cooked.
And that’s it! It’s not a hard recipe at all, and includes a lot of stuff that I usually have in my fridge/freezer all the time. But unlike some pot pies, the chicken mixture is nice and creamy and not dry at all (who likes dry pot pies?!).
Unfortunately, because of the way it cuts and is served, it does not photograph well (or maybe I just don’t know how), but it is so creamy and hearty and just plain yummy!
Hmm, what else is new? Let me just do a quick recap of I’m obsessing over right now:
- So the third season to this show premiers tomorrow? You might have heard it…Downton Abbey?! Squeeeeeeee! To say that I’m excited is a massive understatement. LOL. To prepare myself, I’ve been watching non-stop interviews and behind the scenes footage from season two, and have also been practising my 20th century British accent (naturally).
- It’s my darling nephew’s 2 month birthday today! Not to sound like his mom, but it feels like yesterday he was born! Lol. If you guys remember how crazy I was a few days after he was born, just know that I’m just as crazy about him now. I don’t think it’ll ever go away…
- Alhamdulilah (thank God), I had a really great writing day yesterday! After having a so-so week, after I wrote that post about my new routine, I wasn’t feeling the greatest about having achieved a lot by Friday. But then somehow I actually ended up writing this one scene that I’ve been stuck on for quite some time, and ended up having ideas for a whole bunch of scenes. Yay! 😀
- Also, last but not least, I’ve created a new ‘recipes’ tab on the website. It’s right under the header, nestled in between ‘non-fiction’ and ‘photography’. After finally posting a bunch of recipes, I realised that I should create an easier way for you all to sift and sort through them, instead of having to wade through pages under the ‘Recipes’ category on the right. So now you can go through the ‘sweet’ and ‘savoury’ dishes much easier, and they’re all alphabetically organized. Hope you can check it out!
Whew! This post ended up being A LOT longer than I anticipated…
Hope you all have a fabulous weekend! 🙂
Thanks for reading,