Easy Chicken Pot Pie

Introduction

This is Mama Miche, and today in My Magic Kitchen: Chicken Pot Pie

Chicken Pot Pie is literally the ultimate comfort food with an interesting history dating back to Ancient Rome and Greece.  Does anybody remember the nursery rhyme about "four and 20 blackbirds baked in a pie"? They actually put live birds in, and when sliced, they would fly out! What the actual fuck? I'm sorry, but that does not sound appetizing to me. 

The Brits brought the pot pie to another level in the 16th century with ornate crusts crafted and served at banquets, and still, they were accessible and easy to make by the commoner. It is very hearty and filling.

In America in the 1950s, when frozen food was becoming all the rage, Swanson was the first to bring it to market, and Marie Callender and many others followed. The thing about getting them in the store now is that many are filled with crap. There is way too much salt and other ingredients that don't do a body good. It might be tasty crap, but I promise you this homemade pot pie is stupid easy, astronomically healthier, and much more delicious. Try this recipe! 

Mama Miche makes your kitchen magic!

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Tools

• Knife

• Cutting board

• Measuring cups and spoons

• Large mixing spoon

• Large mixing bowls

• Sauté pan

• Casserole dish

Ingredients

Makes 6-8 servings

• 2 tbsp unsalted butter 

• 2 shallots or 1 medium onion chopped

• 3 cloves garlic, minced

• 3 mushrooms, diced

• 2 cups frozen peas and carrots

• 4 cups cooked and shredded or diced chicken

• 1 12 oz. can cream of chicken or mushroom soup

• 1-2 cups gravy 

• 1/2 cup chicken broth

• 1/2 cup milk

• 2 tbsp Twice Stolen Spice™

• 1 tbsp chicken bouillon

• 1 sheet frozen puff pastry, thawed

• 1 large lightly beaten egg + 1 tbsp water

Directions

Prep Time: 30 minutes Cook Time: 30 minutes

Prep

• Preheat the oven to 400º F. 

• Add the butter to a sauté pan over medium heat. 

• Once melted, add the shallot or onion and cook for 2 minutes, stirring occasionally. 

• Add the garlic and cook for 30 seconds, stirring constantly.

• Stir in the peas, carrots and chicken.

• Remove from the heat

• Add cream soup & broth and milk

• Stir in the Twice Stolen Spice™️ and bullion.

• Transfer the chicken mixture to a casserole dish

• If necessary, roll out the puff pastry (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on the sides. 

• Place the puff pastry on top and cut slits on top for steam

• Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry

Cook

• Bake until the pastry is golden, about 25 to 30 minutes. 

• Let cool for five minutes, then serve.

Notes:

1. Do not forget to cut slits on the top of the puff pastry.

2. Don’t skip the egg wash, this gives it its nice golden color.

3. Place a cookie sheet under the casserole dish during cooking.