Real talk: Chicken pot pie is one of the best comfort foods ever. Especially during a cold, fall evening. (San Francisco is getting some really nice weather right now but it’ll be gone before we know it!)

That’s where this chicken pot pie comes in. Sometimes it takes up too much time to make though, right? Not to worry because I’ve found a quick way to make a tasty batch even on a week night! Plus it’s healthier than your average pot pie ;-)

P.S. This sounded fantastic after my awesome trek in Big Sur last weekend! More on that to come :)

Back to the pie. We’ll start with the basics…a small amount of ingredients is all you need!

Then instead of making crust, we’re just going to cut up a sheet of puff pastry and bake that while cooking the pot pie ingredients. Flaky goodness.

Oh, and there also isn’t any cream in the recipe making this a lightened up version of the dish. Corn starch plays a role and thickens up the filling without the added calories.

And get this…no baking (sans the puff pastry)! All of the ingredients slowly simmer together on the stove and then get instantly ladled on top of the puff pastry.

Upside down. Inside out. Over under. Your call. Chicken pot pie in a jiffy!

Then store the leftovers in the fridge and you have lunch/dinner for the next few days.

Enjoy!

Upside Down Chicken Pot Pie
 
 

Ingredients
  • 1/2 large onion (or small onion), diced
  • 1 carrot, chopped
  • 1 russet potato, cut into 1/2 inch pieces
  • 1 lb boneless, skinless chicken, diced
  • 4 cups low sodium chicken broth
  • 3/4 cup frozen peas
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup water
  • 1/4 cup milk (I used 2%)
  • 4 tb corn starch
  • 1 9 inch sheet puff pastry, thawed

Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or add some cooking spray if you don’t have parchment paper).
  2. In a large pot, add the broth, onion, carrot, potato, and chicken together and bring the mixture to a boil.
  3. Boil on medium-high heat for about 10-15 mins or until the potatoes are soft.
  4. Turn heat down to medium and add the peas, thyme, red pepper flakes, salt and pepper for about 5 mins.
  5. In a small bowl, mix the cornstarch, water, and milk together until they are well incorporated. Then turn heat back up and add the cornstarch/milk/water mixture into the main pot. Let it boil and thicken for about 10 mins. Then turn the temperature down to a simmer and let it thicken and cool (it will thicken more as it cools).
  6. While the sauce is thickening up, pop the puff pastries in the oven and let them bake for 20 minutes (or until golden brown).
  7. When the puff pastries are ready, place a piece on a plate and spoon the chicken mixture over it.
  8. Repeat for the rest of the servings and serve immediately.

Notes
Salt is your friend. I used low sodium chicken broth so you’re probably thinking, “Well, that defeats the purpose Steph!” but this way you can add as much or as little as you want without it being TOO salty. See? I’ve got your back!

 

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2 Responses to “Upside Down Chicken Pot Pie”

  1. Oh, man. That looks so good. I am going to make that as soon as Davis stops having these 100+ degree days. I thought it was supposed to be fall already!

  2. Genius…so much easier than the traditional style! Mmm, can’t wait to make this :) Looks like the ultimate winter comfort food.

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