If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Chicken Pot Pie in a Puff Pastry Crust

Chicken Pot Pie in a Puff Pastry Crust

Starting this blog off with an entirely new design involved a lot of trips down Memory Lane.  It was a very long and complex project just to get the old posts transferred over.  Each and every one of them had to be reviewed and the print function added for every single recipe.  Those of you who had previously had to suffer through interminably long printing times and an obscene amount of text, will be delighted to know that you can now print any recipe without the mountains of prose I surround my posts with.  That’s progress.  And the other signs of progress?

I have to say that I am pretty appalled at some of our earliest photography.  It was very often poorly lit and even out of focus.  These posts pre-dated the arrival of my I-Phone camera, which no less that Annie Liebovitz herself pronounced the camera she would advise to buy.  The lighting got better, the focus was sharper and that old instructor, experience, has certainly improved our end product.   But that doesn’t mean I didn’t actually cringe at some of the pictures…especially when I arrived at a very early post for Chicken Pot Pie.  There is the background, almost in perfect focus was a bottle of Dawn dishwashing soap.  The Chicken Pot pie was just a blur in front of it, as you can see in the photo…so this was ready for a do-over…


I was once told that the Chinese word for ‘chaos’ was also the synonym for ‘divine opportunity”.  And that is how I am approaching some of the truly great dishes that got short shrift in the Photography department through no fault of their own.  And I greet this opportunity to return to some truly memorable meals that I can expand on and re-introduce to you in all their I-Phone camera-readiness.  And the first one is this really great Chicken Pot Pie.  And I had a helper doing all the images you see here.  My dear friends Beth and Peter were here and Beth, a wonderful photographer shot all these images.  Thank you Beth!

       First off, let’s talk about the pastry. It’s a highly adaptable method for perfecting store-bought puff pastry, specifically those Pepperidge Farm puff pastry sheets found in almost every grocery store’s frozen foods section. The trick here is to get a great bottom crust for your pie. And this is done by putting the pie plate on a sheet pan and then putting both sheet pan and pie plate on the bottom of a 375 degree oven for between 30 to 45 minutes.

Unlike the sodden results or practically uncooked pastry of the past, you’ll be pleased to see the entire pie takes on a beautiful browned look. And in the case of this Chicken Pot Pie, instead of the standard single crust, you get this wonderful true “piece of pie” that even holds the filling better. Now, about the filling.

Chicken Pot pie is one of those deeply gratifying ways to use almost any vegetable you have on hand. It’s a very useful way to clean out the vegetable bin or at least have the flexibility to use any vegetable you want. In this case, I used four them.  I started with four Farm Stand Leeks. I parboiled some broccoli florets.  I thawed 12 oz. of peas and I stripped four ears of corn of their kernels.  I wanted a pie that was wall-to-wall filling and that’s what I got.

As to the chicken itself, there are two ways of going here. You can poach four chicken breasts in cream or you can go with a half a rotisserie chicken and save yourself the poaching. The latter is what I did. I’d done chicken sandwiches with a delicious chicken from, of course, Costco and had half a bird left. It was perfect for this purpose.

 

 

 

 



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