Chicken Pot Pie
Since the weather started to change, I felt like having something warm and comforting…after searching for ingredients in the fridge and freezer, decided to make chicken pie by using puff pastry dough that has been sitting there for a while. Not to mention that I had a 1/2 pint of heavy whipped cream that was about to expired, so decided to mix and match with the ingredients available.
2 chicken breast boiled and shredded
2 red potatoes
1 small onion
2 cloves garlic
2 strips bacon (cut in small pieces)
½ cup frozen Trader Joes soycutash (or any other frozen veggie)
Fresh cilantro or parsley chopped
½ cup milk
2 tablespoon corn starch
1/2 pint heavy whipping cream
Frozen puff pastry
In a pan sautee the bacon with onion and garlic.
Add the potatoes and carrot, sautee a little longer and add ½ cup of water and cook until the potato are soft.
Add the frozen soycutash, mix it well. Add the heavy cream and again let it boil.
In the meantime, dissolve the cornstarch in milk. Gently add the mixture of corn starch to the chicken mix by stirring constantly.
The chicken mixture will turn thick when the corn starch is cooked. Add the cilantro or parsley, once start to bubble again, turn the heat off.
Place the chicken mix into a baking ware, cover with the puff pastry and bake for 15 minutes at 375F or until the dough is light brown.
Be careful the pie will be very hot. Make a small hole through the dough before serving so the hot air can escape. It is absolutely yummie, dip the crust into the creamy chicken sauce. Very fulfilling!