Who doesn’t love a Good Chicken Pot Pie? How about a Deconstructed Pot Pie?
I’ve got a good one for you!
I like to use Pepperidge Farms puff pastry shells. These are amazing. I would call it a deconstructed pot pie. Instead of the filling going inside the pie, I pour it on top of the pepperidge farm pastry puff shells. The great thing about pot pies is there are endless possibilities. For instance, this time I made my filling with just potatoes, celery, and onion. It was delicious. Other times I’ll add carrots, potatoes, and corn. Speaking of corn, I’m so looking forward to Bartletts corn. That will definitely make a huge difference in the taste. Really there is not a wrong way to make a pot pie, add whatever veggies you want. Just no peas for me please!
Recipe as follows;
1 box of pepperidge farm shells
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp of pepper
11/2 cups chicken broth
2/3 cup half and half or milk
2/12 cups shredded cooked chicken
2 cups of veggies
I cook my chicken on the stovetop in a little oil, salt, and pepper for about 5 minutes each side and then put it in a 350 oven for 40 minutes. I want it very tender.
While that’s in the oven, I fry my potatoes with a little salt and pepper until crispy, then set it aside. Lastly sauté celery in a little butter with salt and pepper until tender and set aside as well.
Once chicken is done, shred and set aside with the potatoes and celery.
Go ahead and throw shells in at 425 while you start your pot pie filling.
In a medium sized pot, melt butter, add onion, cook for 2 minutes, add flour, salt and pepper, stir until well blended.
Gradually stir in broth and half and half, cooking until bubbly and thickened. Add veggies and chicken, stir everything up.
Once shells are done, place a heaping of filling onto shells and……
Enjoy!
