Jackie’s Chicken Pot Pie is beloved by millions. Well maybe not millions, but it is a Kerby and Ribeiro family favourite and the absolute perfect comfort food. It’s pretty simple to put together, the prep work takes about half an hour and then it just needs 40 – 45 minutes in the oven. The key is to really fry the potatoes and vegetables before putting them in the pie, otherwise, they will come out hard and crunchy.
Time: 1 hour and 15 minutes
Serves: 4 – 6
Ingredients:
- 1/2 cup butter
- 1/2 cup flour
- Sale and pepper to taste
- 1/2 cup onion
- 3 cups chicken broth
- 4 carrots, chopped or sliced
- 4 celery sticks, chopped
- 2 russet potatoes, peeled and cubed in small pieces
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3 cups cooked and diced rotisserie chicken
- 1 package puff pastry, thawed
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Melt the butter in a large saucepan over medium heat. Blend in flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook and stir constantly until smooth and thickened.
- Add carrots, celery, and potatoes and cook until tender-crisp. Stir in mustard and thyme.
- Add chicken to vegetable mixture. Mix well and pour into a large three-quart casserole dish. Cover with rolled out puff pastry and slash the top with several holes to allow the steam to escape.
- Bake in the oven for 45 minutes.
Notes:
- Rave reviews: Justin, Brittany, Vince, mom, dad