Chicken Pot Pie

I don’t really care about the Super Bowl but I appreciate the capacity it has to keep my family in one place, namely home. Except last night, Sara got invited to a friend’s house. Someone was trying to pull her away from me.

So I did what I do. I made chicken pot pie. It is a most effective way to  trap my family at home.

The recipe is from one of my all time favorite new cookbooks: Chicken and Egg. It’s charming. And check out author Janice Cole’s blog. Equally charming. I’d love to be neighbors ~ chickens and all.

I added a heart atop the pot pie. Because I am a Valentine freak.

Then I scooped the delicious into bowls and handed them to my TV entranced family.

And there she sat. Wrapped in a blanket watching the Super Bowl at home.

It’s powerful pot pie. :)

Chicken Pot Pie

1 sheet frozen puff pastry * 4 T butter * 1/2 c chopped shallots * 3 large garlic cloves, minced * 1/2 c all-purpose flour * 1 1/2 c chicken broth * 1/2 c white wine * one bunch asparagus tips * 2 c sliced mushrooms * 6 small red potatoes, unpeeled & diced * 1 T chopped fresh rosemary * 1/2 t chopped fresh thyme * 1/2 chopped fresh sage * 1/2 teaspoon kosher salt * 1/4 t freshly ground pepper * 3 cups chopped cooked chicken (I used Central Market’s Lemon Rosemary chicken breasts)

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray.

Melt the butter in a large saucepan over medium heat. Sauté the shallots and garlic for 30 to 40 seconds or until they begin to soften and smell fragrant. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in the broth and wine.  Bring to a boil. Stir in the mushrooms, potatoes, asparagus, rosemary, thyme, sage, salt, and pepper and simmer for 5 minutes. Stir in the chicken and simmer for 3 minutes. Spoon the chicken mixture into the baking dish.

On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish. Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pastry.

I adapted this recipe from Janice’s. I omitted carrots and peas. I added asparagus, sage, thyme and white wine. To see her original recipe, click here. And by all means ~ buy the book.  It’s really wonderful. If you buy the book on my amazon favorites, I’ll get a teensy kickback.