• 4-6 bone in chicken breast
  • 2-3 Idaho Potatoes peeled and coarsely chopped
  • 1 cup peeled and sliced carrots
  • 1 cup frozen corn
  • 1 (14.5 ounce) can cut green beans, drained
  • 1 8 ounce package sliced mushrooms
  • 1/2 stick butter
  • 1/3 cup all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 pint half-and-half
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-2 packages
  • Puff Pastry

Who doesn’t love chicken pot pie?  It is one dish that my family has always loved, even the frozen ones from the grocery store.  Now that I have learned to cook, I am always concerned feeding my family processed food so I adapted  this recipe to fit into small individual ramekins, making extra to put into the freezer.  There are a few steps involved in preparing this recipe but is worth your time and you will have extra for the freezer.   Don’t save this just for family meals, this dish is so  pretty and tasty it  would be great to serve at your next dinner party.

Directions:

  1. Roast in a 425 degree oven for 20-25 minutes, 4-6  bone in chicken breast that have been rubbed with olive oil and sprinkled with salt and pepper; cool, cut away from bone, and chop meat.
  2. Meanwhile, peel and chop potatoes, carrots.  Cover with water, bring to a boil and cook for 8 minutes or until tender.  Drain.
  3. Add chicken, potatoes, carrots, corn, green beans, sliced mushrooms to a large bowl and stir to mix.
  4. In a medium saucepan, melt butter over medium heat.  Stir in flour and cook for 2 minutes, stirring constantly.  Slowly add chicken broth and half and half stirring constantly.  Cook for 7-8 minutes, stirring very frequently until mixture has thickened.
  5. Stir in parsley, salt and pepper.
  6. Pour butter mixture over vegetable mixture, tossing gently to combine.  Spoon into ramekins that have been sprayed with a non-stick spray.
  7. Top with puff pastry that has been thawed and cut slightly larger than dish, tucking extra under so the pastry fits the dish. ( If freezing pot pies, omit pastry,  wrap dish in aluminum foil and freeze.  Thaw when ready to bake and add puff pastry at this time.)
  8. Bake at 350 degrees for 20-30 minutes or until pastry has browned and casserole is hot and bubbly.

  Note: To save time, use a rotisserie chicken from the market and frozen vegetables.  Don’t forget to use the left over chicken bones for your stock.  See DIY Easy Rotisserie Chicken Stock