Creamy Chicken Pot Pie

Ingredients

• 1 chicken breast cubed
• 2 T olive oil
• 2 cloves garlic, minced
• 1 red onion, chopped
• 2 red potatoes, chopped
• 1 zucchini, sliced (i used summer squash too)
• 3 ribs celery, sliced
• 3 carrots, sliced
• 8 oz. mushrooms, sliced (we leave this part out)
• 2 T butter
• 3/4 c milk
• 1/2 c chicken broth
• 2 T sherry
• 1/4 c flour
• 1 t dried rosemary
• 1 t dried thyme
• pepper and salt to taste
• pepperidge farm puff pastry sheet, thawed
• 1 egg yolk
• 1 T milk
• dried dill

Directions

Brown the chicken w/ the olive oil in large pan.  Add the ingredients from the garlic to the butter in the pan and saute until veggies soften a bit.  then add the ingredients from the milk to the salt and pepper.  stir and let simmer for five minutes.  pour into 9x13 dish.  spread the puff pastry sheet over top of the whole thing.  beat yolk and milk together and brush onto the pastry crust, then sprinkle with dill.
bake at 375 degrees for 30-40 minutes.

 

Notes: serves 4-6.  It's a pretty forgiving recipe so if you have some veggies but not others, use what you have.  i added peas this time, and it was great.  and for your vegetarians, i think you could double up on the veggies and leave out the chicken and it'd be just as yum.

 

Contributed by: Bridget Hunt (Tales of Me and the Husband)