Serves: 2

Chicken and Vegetable Pot Pie

Serves: 2


2 bone-in chicken breast halves (about 11⁄2 lbs.)
4 cups chicken broth
2 Tbl. olive oil 2 leeks (white and light green parts), halved lengthwise and sliced into half moons
2 medium carrots cut into 1⁄2-in. pieces
3⁄4 tsp. kosher salt
2 Tbl. all-purpose flour
1⁄2 cup dry white wine
1⁄2 cup frozen peas
1⁄2 cup loosely packed fresh flat-leaf parsley, chopped
2 tsp. chopped fresh tarragon
1⁄4 tsp. freshly ground black pepper
1 sheet frozen puff pastry(from a 17.25-oz. package), thawed

1. In a medium saucepan, place the chicken and enough chicken broth to cover (add water, if needed) and bring to a boil. Decrease the heat and gently simmer until the chicken is cooked through (about 20 to 25 minutes).
2. Transfer the chicken to a bowl and reserve 11⁄4 cups of the broth (refrigerate or freeze the rest of the broth for another use). When the chicken is cool enough to handle, shred into pieces.
3. Heat the oil in a large pot over medium-high heat. Add the leeks, carrots and 1⁄2 tsp. of the salt and cook, stirring often, until the vegetables begin to soften (about 6 to 8 minutes).
4. Stir in the flour and cook for 1 minute. Gradually stir in the wine and all of the reserved chicken broth and bring to a boil.
5. Add the peas, parsley, tarragon, pepper, chicken and the remaining salt. 6. Transfer to two 2-cup baking dishes and preheat oven to 375°F.
7. Place the puff pastry over the top of the chicken and vegetables, trimming, as necessary, to let the pastry hang 1 inch over the sides of the dish. Cut one small vent in the top. 8. Place both dishes on a rimmed baking sheet and bake until golden brown and crisp on top, about 35 to 40 minutes.
Recipe adapted from The Good Neighbor Cookbook, by Sara Quessenberry and Suzanne Schlosberg

From the Cookbook

The Nest Winter 2011

The Nest Winter 2011

Photos By: Hector Sanchez
Photo By: Hector Sanchez

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Chicken, Cheap Meals

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