chicken pot pie.

in my opinion, all chicken pot pies are good.  i don't think i've ever had a bad one.  in fact one of the most delicious meals ever was a chicken pot pie somewhere near chicago.  i think it was the ferris bueller's day off town.  anyway, i'm off topic.  as i was saying... my kids like this one, so maybe yours will too.  well, one of mine doesn't like it, but he doesn't like most things i cook.  it's super fun.

thanks to our good friend becky for this recipe!

creamy chicken pot pie

serves 4-6

1 chicken breast cubed

2 T olive oil

2 cloves garlic, minced

1 red onion, chopped

2 red potatoes, chopped

1 zucchini, sliced (i used summer squash too)

3 ribs celery, sliced

3 carrots, sliced

8 oz. mushrooms, sliced (we leave this part out)

2 T butter

3/4 c milk

1/2 c chicken broth

2 T sherry

1/4 c flour

1 t dried rosemary

1 t dried thyme

pepper and salt to taste

pepperidge farm puff pastry sheet, thawed

1 egg yolk

1 T milk

dried dill

brown the chicken w/ the olive oil in large pan.  add the ingredients from the garlic to the butter in the pan and saute until veggies soften a bit.  then add the ingredients from the milk to the salt and pepper.  stir and let simmer for five minutes.  pour into 9x13 dish.  spread the puff pastry sheet over top of the whole thing.  beat yolk and milk together and brush onto the pastry crust, then sprinkle with dill. 

bake at 375 degrees for 30-40 minutes.

voila, you've got yourself dinner!

  

i'd like to make my own crust at some point but the pastry crust gets so darn flaky and buttery, 

it's hard not to use it!  also, it's a pretty forgiving recipe so if you have some veggies but not others, use what you have.  i added peas this time, and it was great.  and for your vegetarians, i think you could double up on the veggies and leave out the chicken and it'd be just as yum.