Some things just remind you of growing up. For most, those memories are related to food. And one of the most commonly ate items for kids growing up in my generation (and quite a few before and after) was Pot Pie. So the other day I decided to get all nostalgic and make homemade personal Chicken Pot Pies. This recipe is, as always, incredibly easy and affordable to make. It can be done in well under an hour and costs under 15 bucks.

One Note: The best part about a pot-pie is that you can customize it however you like. Substitute vegetables, remove others, go crazy. For example, I hate peas, so I remove those vile balls from my recipe.

Ingredients

1 cup of pulled chicken meat (you can use a pre-roasted chicken if you want to cut out time, or take a chicken breast and throw it in the oven for 20 minutes (with a little salt and pepper), or boil it until cooked through. Whatever you prefer, doesn’t really make a difference. Just remember to season.)

½ onion (any type works, I prefer red) – chopped

1 carrot – chopped

2 spears of Asparagus – chopped

1 handful of Enoi mushrooms (whatever type you like, just avoid button mushrooms).

1 garlic clove – minced

1 ½ cup chicken stock

1 tablespoon flower

1 sprig of thyme or rosemary – chopped

1 sheet of puff pastry

Salt and pepper to taste

Directions for Filling

In a hot sauté pan, throw in a bit of oil or butter to melt. Add your onions and carrots, along with some salt and pepper. Saute until soft Add your garlic clove, mushrooms, asparagus, chicken, and herbs Sautee for 2-3 minutes. Add the chicken stock. After the stock has warmed through, add your flour. Cook for 2-4 minutes, or until thick Season to taste and remove from heat.

Directions for Puff Pastry

One quick note: Puff pastry is super easy to use. You could make your own, but that’s beyond unnecessary. Buy the frozen type, and leave it out to defrost. If you have it in your freezer already, put it in the fridge overnight to use the following evening. It costs around $3 at your local supermarket and lasts awhile in the freezer. I always have a box in my freezer for quick meals like this.

Once you know the size of your oven proof container, cut the puff pastry to fit over the lip on all sides and hang a bit off. You may need to roll it out, but most of the time that’s unnecessary.

Directions for assembly

Preheat your oven to 400 degrees Pour the mixture in your container until it’s nearly at the top. Leave a bit of room, but not too much. Place the puff pastry over the container, making sure it covers the entire lip. Cut a few tiny holes (4 at max) in the center of the pot pie for ventilation. You can bake as is, or you can take a bit of melted butter and brush the top of the pie. Sprinkle salt and pepper over the crust. Bake in the oven for 20-25 minutes, or until the pastry has risen and is golden brown. Remove, let cool for a few minutes, then dive on in. Enjoy with beer. (Seriously, I can’t understate the importance of a beer with chicken-pot-pie.)

Try a Few Side Recipes With This