Quarantine Kitchen, Day 23, Chicken Pot Pie

 

It's been raining non-stop since Sunday night here in San Diego.  This morning dawned with a beautiful rainbow over the lagoon across the freeway.  Dr. C. and I have been trying to walk in the neighborhood every day, yesterday we walked in a light drizzle.  This week after Dr. Birx said to stay home and not go to the grocery store or pharmacy, we are taking that seriously, so I'm cooking comfort food. 
When we came back from our walk, I started work on a chicken pot pie, which, to me is comfort food, that takes me back years ago when I wrote a book about pot pies.  These are bubbling stews covered by any number of pastry options; pie crust, puff pastry, biscuits, focaccia.....you name it.  What's not to love? 
Our son Ryan loved chicken pot pie as a kid, but it had to be "neat" with only chicken in it, these days I make it with potatoes, carrots, and corn---nothing green inside, since the peas or green beans can sometimes turn an ugly khaki green in the stew--I serve the green veg on the side.  This pot pie is pretty simple, and the stew can be made up ahead. Just before baking, roll out a piece of puff pastry, cover, and bake. 

Chicken Pot Pie

Serves 6

4 cups chicken broth

3 cups diced Yukon gold or red potatoes

3 medium carrots, diced

6 tablespoons unsalted butter

3 chicken breasts, diced ** see Cook's Notes

salt and pepper

1/2 cup finely chopped onion

1 1/2 teaspoons dried sage

1/2 teaspoon dried thyme

4 tablespoons all-purpose flour

2 cups corn, either frozen and defrosted, or fresh from the cob

salt and pepper

1/2 cup heavy cream, whole milk, or 1/2 and 1/2 (this is optional, but enriches the sauce)

1 sheet puff pastry, rolled to fit the casserole dish

Put the broth into a saucepan, add the potatoes and carrots.  Bring to a boil, and simmer for 10 minutes until the potatoes are tender.  Drain the vegetables, saving the broth for the sauce.  

In a Dutch oven, heat 2 tablespoons of butter, and saute the chicken until it is white on all sides, season with salt and pepper. Transfer the chicken to a plate, and set aside.  

Melt the remaining butter, and saute the onion, sage, and thyme, until the onion is softened, and translucent.  

Add the flour, and whisk for 2 to 3 minutes, gradually add the reserved chicken broth, whisking until the sauce boils and is thickened.  

Add the potatoes, carrots, chicken, and corn.  Add the cream, season with salt and pepper and heat through. (at this point, you can cool, cover and refrigerate the stew for up to 2 days)

Preheat the oven to 400 degrees.    

Pour the stew into a 13-by-9-inch casserole, top with the puff pastry, and bake for 30 minutes until the puff pastry is golden brown and the casserole is bubbling. 

Remove from the oven, and allow to rest for 5 minutes before cutting into portions and serving.  

Cook's Notes:  

1. If you have leftover cooked chicken, shred, or dice, and add to the sauce with the potatoes, carrots, and corn.  
2. I used Pepperidge Farm Puff pastry---it's the easiest to roll out and you get a great result.
3. If you want to make individual pot pies, ladle the filling into ovenproof vessels, top with puff pastry and bake for the same amount of time. 
4. I use Better than Bouillon chicken broth base---just add water to the base, it keeps for 1 year in the fridge, a great pantry item if you don't have homemade broth in your freezer.
5. I usually put my pot pie onto a lined baking sheet to catch any drips from the casserole.  
6. You can also top with biscuits or pie crust; I find that pie crust sinks into the filling, and I don't line the pan with pie crust, since it usually gets really soggy, and no one likes a soggy bottom. 

Dinner is served

As day 24 is upon us I urge you to support your local restaurants and businesses that are open.  We have been doing DoorDash for deliveries this week, rather than picking up.  Stay well and stay home.