After coming across Martha Stewart's pot pie recipe on an especially gloomy December evening, I got motivated to whip a couple up for dinner. Although mine are not as pretty as hers (I should have trimmed my puff pastry more aggressively), I'm pretty sure I improved upon the tastiness a little bit, in addition to slimming down the recipe to be just enough for two robust pot pies.
- 2 boneless, skinless chicken breast halves
- 1/2 medium red onion, coarsely chopped
- 14 baby carrots, coarsely chopped
- 1 zucchini, coarsely chopped
- 1 leek thinly sliced
- 2 parsnips, coarsely chopped
- Coarse salt and freshly ground pepper
- 2 cloves garlic, crushed
- 2 TBSP olive oil
- 2 tablespoons plus 1 teaspoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 -3/4 cups half & half
- 1/2 cup chicken stock
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoons Worcestershire sauce
- 1 sheet frozen puff pastry
- 1 large egg, beaten
Heat oven to 350 degrees. Spray glass baking dish with 1 TBSP olive oil. Add all vegetables and chicken to dish, season with salt and pepper, and drizzle with 1 TBSP olive oil and bake until vegetables are starting to brown. Stir vegetables every 10min to keep from drying out. Should be ready in 45 minutes. Let chicken cool, then chop into bite-size chunks, and add back to dish of vegetables.
Increase oven temperature to 425 degrees.