Happy Thanksgiving!

Happy Thanksgiving!  

Today I am thankful for:

My Friends and Family,

A roof above my head,

Food in my belly (or soon to be at Thanksgiving dinner!),

and lots more!!!

Have a good feast!

 

Chicken Pot Pie

This Chicken Pot Pie was yummy and comforting!  Now, I'm not an expert on Chicken Pot Pie, since I've only had it a couple of times, but this was pretty simple and really fun to make!  I was recently watching Food Network, and Melissa D'Arabian made Chicken Pot Pie Turnovers, and ever since then, my mind has been on making it.  Then I ate Turkey Pot Pie at a restaurant, and it was delicious, so I began recipe searching!  I ended up using Melissa D'Arabian's recipe for Chicken Pot Pie Turnovers, but I tweaked it to my liking.  The modifications I made were:  I used   1 1/4- 1 1/2 cup chicken stock instead of 1 cup stock, 1/2 cup white wine.  I only used 1/2 teaspoon Dijon instead of 1 tsp.  I used a heaping 1/4 cup of frozen peas, and a heaping 1/4 cup of frozen corn instead of just peas.  I also forgot the egg-wash, but it turned out just fine!  I made it into a pie, instead of turnovers. I love the fact that you can customize this recipe to your taste! This would be a perfect meal for one of those days where you just want to snuggle up on the couch and read a book. :)  If you are vegetarian, you could make Chicken-less Pot Pie.  Just don't use chicken, and substitute vegetable stock for the chicken stock!  This was delicious comfort food!

Chop onion, carrot, and celery.

Melt butter and add vegetables.

Add garlic and thyme and cook.  Add flour.

Deglaze with stock.  Add Dijon, chicken, peas, and other frozen veggies.  It's starting to look good!

Before cooked!

Done!  (This is the day after.)

Here is the recipe:

Makes about 4 servings
1 8x8 baking dish  (You can also make this in a pie dish, or individual ramekins)
Total time:  1- 1 1/2 hours

Ingredients:

2 tablespoons butter
1/2 onion, chopped (I chopped my onion very small, because I don't like biting into a chunk of onion)
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2- 1 teaspoon dried thyme
1 tablespoon flour 

1 1/2 cups chicken stock (or 1 cup stock, and 1/2 cup white wine)
1/2- 1 teaspoon Dijon mustard
1/2 cup frozen peas (I added corn, but you can add really any frozen veggie)
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed, and unfolded
1 egg

Directions:
Preheat the oven to 375 degrees F.
Melt the butter in a medium saucepan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the stock.  Add the Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

Pour the filling into dish.  Place the puff pastry on top, and cut it to size.  Whisk the egg with a splash of water and brush the pie with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the pie until golden brown, about 30 minutes.  Let cool and set, at least 10 minutes before serving as the filling will be very hot.