My daughters will tell you I am not wired to sit on the couch and watch TV. One show, maybe, but after that, no. I laugh when people comment that my empty nest might be calm and that now I have free time. Not so much. I am busy. Constantly busy and this means that dinners must be easy, or better yet, I love dinners that I can make ahead and pop in the oven when needed.
It is true that meals for two must be smaller. A large casserole seems to last forever when there are just two of us. I am constantly making smaller dishes in a 1 or 2 quart casserole dish or an 8-inch pan. And truth be told, even if serving 4 or 5, a smaller casserole dish is often the ideal size. Do you agree?
I am thrilled to share this easy, make-ahead chicken pot pie with you. It is comforting and warm so it is perfect for cool fall days. When you make it, you end up with two meals. This one recipe makes two 8-inch casseroles so you can serve one now and freeze one. This makes it perfect for a busy evening when you just know, dinner at home won’t happen unless you plan ahead. It is also great to bake both and deliver one to a friend in need.
I am already feeling the pinch of holiday schedules. The calendar is full—just the way I want it to be, but full, none-the-less. Plus, keep reading our blog and you will soon find out why we have been so busy with work. We will be making an exciting announcement here on our blog, very soon.
So, plan ahead and know that dinner will be hot, comforting, and ready when you need it.
Old Fashioned Chicken Pot Pie
1/4 cup butter
1 onion, chopped
5 carrots, chopped
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme leaves
1/2 teaspoon rubbed sage leaves
1 can (14.5 ounces) reduced sodium chicken broth
1 cup milk
2 cups frozen peas, corn, mixed vegetables or a combination
5 cups chopped, cooked chicken
1 sheet frozen puff pastry (1/2 of a 17.3 ounce box), thawed according to package directions
Preheat oven to 400°F. Spray 1 (8-inch) square baking dish with nonstick spray. Line a second 8-inch square dish with aluminum foil, then spray foil with nonstick spray.
Melt butter in a Dutch oven or large saucepan. Add onion and cook, stirring frequently, until onion is tender, about 4 to 5 minutes. Stir in carrots and cook, stirring frequently, 2 to 3 minutes.
Stir in flour, blending until completely blended. Add salt, pepper, thyme and sage and stir well.
Stir in about half of the chicken broth. Cook, stirring constantly, until the mixture is smooth. Add remaining broth and milk and cook, stirring until smooth, thickened and bubbly.
Stir in vegetables. Cook, stirring frequently, 1 to 2 minutes. Stir in chicken. Remove from heat . Spoon mixture evenly into both pans (about 5 cups per pan.)
Unfold puff pastry sheet on a lightly floured board. Cut the puff pastry sheet in quarters. Stack two quarters, then roll until it makes an 8 to 9 inch square. Place the pastry on the filled dish. Cut a few steam vents in the crust. Repeat with second piece of puff pastry and cover the second dish.
To bake one, place in the oven and bake 30 to 40 minutes or until golden and hot. (Check during the last 5 minutes and shield the edges if over browning.) Serve warm.
To Freeze and serve another day: To freeze the foil-lined dish, cover the top with aluminum foil, folding the edges down to seal tightly. Freeze. Once solidly frozen you can lift the foil packet out of the pan. When ready to serve, return the frozen foil packet to the pan, place in the refrigerator a day or two ahead of when you want to serve it and allow it to thaw. Preheat oven to 400°F. Remove foil covering from casserole. Allow casserole to stand at room temperature for 20 to 30 minutes, while preheating the oven. Bake 40 to 45 minutes or until golden and hot.
Each casserole makes 4 to 6 servings.
Tips:
To cook the chicken, place 1-1/2 to 2 pounds of boneless, skinless chicken breasts in a pan. Add about 1 cup water and season with salt and pepper. Heat until boiling, reduce heat, cover and simmer about 15 minutes or until meat thermometer inserted in the center registers 165°F. Drain and allow to cool briefly. Cut into bite-size cubes. This recipe is also a great way to use rotisserie chicken, a leftover roast chicken or turkey.
Add 2 tablespoons minced fresh parsley along with the vegetables.
If desired, substitute half and half for the milk for a richer sauce.
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