by Kelly J. Larson

I don’t buy a lot of precooked meals, but I have been known to stock up on Banquet chicken pot pies to feed the family on super busy nights when it feels like there is no time to cook.

This is a more fancy version and loads more tasty. I still shop from the frozen section to get a box of puff pastry sheets, then make the filling from scratch. I hope you enjoy this homemade comfort food, Chicken Pot Pie with Puff Pastry.

PUFF PASTRY

Thaw Pepperidge Farms puff pastry sheets on counter for 30 minutes. Sprinkle surface with flour, cut out shapes with cookie or biscuit cutters. Bake for approximately 10 minutes at 400 F. Set aside.

The shapes shrink somewhat while baking. Freeze any unused, baked puffs to top soups or other foods.

CHICKEN

• 1-1/2 pounds skinless boneless chicken

• olive oil

• Tony Chachere’s Cajun seasoning

Season both sides chicken with seasoning. Heat a splash of olive oil in grill pan on medium high. Cook chicken in grill pan with grill press lid for about 5 to 7 minutes on each side until chicken is done. Rest then cut into bite sized pieces.

POTATO

Cook peeled, cubed potato in grill pan on medium high after the chicken has cooked using same oil. Cover with grill press lid. Stir as needed. Cook until potatoes are browned and done. Drain on a paper towel. Season lightly with salt. Set aside.

FILLING

• 10 ounce frozen peas or peas and carrots

• 1 russet potato, peeled, diced (cook after chicken)

• 1 cup chopped onion

• 1 small can sliced mushrooms, drained

• 1/4 cup butter

• 1/3 cup flour

• 2 cups water

• 3/4 cup milk

• 1 tablespoon chicken bouillon

• 1/2 teaspoon salt

• 1/4 teaspoon sage

• 1/4 teaspoon pepper

Cook peas according to packaging instructions. Set aside. Heat onions in skillet with butter until translucent. Add mushrooms. Heat another minute then add flour. Stir for 1 to 2 minutes to cook flour then add water, milk and seasonings (bouillon, salt, sage, pepper). Cook until mixture thickens then add cooked chicken, potatoes and peas. Use a ladle to transfer to serving dish then top with puff pastry shapes.

Instead of frozen pot pies, these can easily be reheated in the microwave from the refrigerator and take much better.

Alternative Chicken Pot Pie Soup

Follow recipe above, but replace canned mushrooms with 8 ounces fresh mushrooms, sliced. After cubed potatoes cook, remove from pan. Cook mushrooms and onions. Use part of 32 ounce container of chicken broth to deglaze pan. Add to mixture and add 3 to 4 cups additional water, plus 1 cup cream. Combine all the components in heavy pan and bring to a boil, then bake in oven at 325° F for one hour to 75 minutes. Serve with baked puff pastry cut out shapes.