Chicken Pot Pie
Bob's Farm to Table: My mom’s Chicken Pot Pie was wonderful. Over the years I have learned more about how to achieve deeper, more complex flavors in my recipes. I have adapted my mom’s original farm to our table recipe to make it even more delicious, while reducing the calorie count from over 550 calories per 1 cup serving to an even 300.
Author: The Perfect Portion
Recipe type: Casseroles & One-Pot Meals
Makes: 10 Lunch or 8 Dinner portions
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- Nonstick cooking spray
- 2 russet potatoes, cut into ½-inch cubes
- 1 ½ cups carrots, cut into ½-inch cubes
- ¾ cup celery cut into ¼-inch rounds
- 3 tablespoons butter
- 1 ½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
- ¾ cup diced yellow onion
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 2 cups 2% milk
- ½ cup sliced mushrooms
- 1 cup frozen peas
- 8 ounces of frozen or fresh corn
- 2 tablespoons soy sauce
- 2 teaspoons lemon juice
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Preheat the oven to 400°F. Unroll the puff pastry, and use a pastry or pizza cutter to cut into 32 pieces by slicing 4 rows on the shorter end by 8 rows lengthwise. Transfer to a sheet pan, placing them 1 inch apart. Brush top of pastry with beaten egg.
- Bake the pastry pieces for 10–12 minutes, until they are fluffy and golden brown “croutons.”
- Spray a sheet pan with nonstick cooking spray. Place chopped potatoes, carrot, and celery on sheet pan, and roast in the preheated oven for 20 minutes, just until potatoes are lightly browned. Set aside.
- Melt the butter in a large stockpot over medium-high heat. Add the chicken to the pot and sauté for 5 minutes, lightly browning on all sides. Add the onion to the pot, and sauté for an additional 2 minutes.
- Stir the flour into the pot, coating the chicken and onions, and let cook for 2 minutes, stirring constantly.
- Stir the chicken broth, milk, roasted vegetables, and all of the remaining ingredients into the pot. Stir constantly as you bring the mixture to a boil. Reduce heat to medium, and let simmer for 5 minutes, stirring occasionally until sauce is smooth and creamy.
- Season with salt and pepper to taste. Measure your perfect portion into a soup bowl, and top chicken pie mixture with croutons.
Serving size: ⅓ cup + crouton Calories: 100