Yesterday I made bread pudding as it was a little wet outside and baking something in the oven sounded appealing, which reminded me of the delicious chicken and veggie pot pies I made late last year.
My last position afforded me the opportunity to work along side a great private chef, Vanessa Altman-Siegel. Since I got to see her a few times a week, she would share tips on occasion.
While you probably already know that I like to cook, it was helpful to observe simple ways to improve my skills (hello chopping!) and also learn ways to improve flavors in dishes. She suggested adding mushrooms to my veggie stock, which was an incredible addition to make the broth even more savory.
So back to this pot pie. She was making it for the family and D happens to love pot pie, so I asked for the recipe.
This pot pie will become your go to recipe this fall. As with most cooking, the prep is what makes it easier to put together. I loved that I made it one night for the two of us and reheated it the next night for a dinner with my girlfriend.
Vanessa’s Chicken Pot Pie
Note: quantities will vary based on how many you want to make, so I have not included quantities. Essentially you want enough to fill up your little bowls.
Carrots – I had rainbow carrots on hand, so I used those and they were a colorful addition
English peas or snap peas
Chicken breast – you can also leave the chicken and bacon out to make a veggie version of this dish which is also good, I actually made 2 veggie and two chicken, well ok I put bacon in my veggie, but bacon is the reason I cannot ever go completely veg
Pre-made pastry dough – splurge a little and get the good stuff made only with butter and not hydrogenated anything, it will be in the freezer section
Chicken or veggie stock
Chop veggies, bacon and chicken into bite size pieces. I love the Duralex prep bowls when making meals that require prep and we have them in several sizes.
Cook the bacon in a frying pan until crispy, remove to bowl.
Cook the chicken in the same pan, remove to bowl. Cook the veggies individually until just tender, remove to bowl. (If you are short on time, you can cook veggies together, but the individual flavors are more apparent if you cook separately).
Make a roux in the same pan. Add chicken or veggie stock, approx 4-5 cups. Bring to a boil, lower to simmer and cook until thickened.
Layer all of the chopped ingredients in bowls. I used my French onion bowls. Top with the sauce. Top with circle pastry dough, cut opening at top, brush with butter. Place bowls on rimmed baking sheet to catch any of the bubble over from the sauce. Bake in oven at 375 for 30-35 min until golden brown.
Overachiever that I am, well I may have also made a cobbler for girl’s night in. Tossed blackberries and apples in a ramekin with some sugar and flour, topped with leftover pastry and stuck in oven for awhile. Topped with some vanilla ice cream.