DIY: 60 Minute Homemade Pot Pie

Pot pie in sixty minutes!

When I go to the store the closest I come to making a pot pie is walking to the frozen food section and getting an .89 cent personal chicken pot pie. I have never thought about cooking a pot pie, but I had a rotisserie in my fridge and some already made pie-crust, so I decided to try it out. I experiment a lot in the kitchen so I know how to thicken stock and make gravy. I have come to save the day! I was in my kitchen the other day and I came up with a 60 minute pot pie! This is a great healthy recipe for you and your family to make together.

The first thing you will need to do is get your ingredients.

POT PIE INGREDIENTS:

1 Rotisserie Chicken

1 cup of frozen peas

1 ½ cup of fresh carrots chopped

½ cup of chopped celery

2 whole Russet potatoes of cubed

3 cups of chicken stock

5 tablespoons of flour

2 small medium onions chopped

½ cup cream

2 tablespoons extra virgin olive oil

1 teaspoon of salt

1 small package of button mushrooms sliced (optional)

¼ teaspoon of Cheyenne

2 cloves of fresh minced garlic

1/8 teaspoon of freshly ground black pepper

1 bay leaf

1 Package of puff pastry

1 pre-made pie crust

EGG WASH:

1 egg

1 teaspoon of water

The first thing you need to do is take out your puff pastry from the freezer and put it on a plastic cutting board to defrost for later.

Next, in a large heavy bottom pan heat up extra virgin olive oil (EVOO). Start by adding carrots, onion, salt, onion and celery. (Note: Make sure that you pan is not real hot because you are sweating the vegetables not sautéing them). Sweat those vegetables for 5 minutes.

After the first set of vegetables has sweated add in the mushrooms and garlic. Cook for an additional 3 minutes.

After the three minutes add flour into the pan, and cook until a blonde rue (somewhat pasty look where your vegetables start sticking to the flour a little).

Next add chicken stock, stir well.

Add in the peas and chicken.

Heat to a boil, and then reduce to a simmer immediately. Cook for eight minutes or until vegetables are tender, and make sure you re-season your filing to taste (additional salt).

Par-bake your pie crust in four ramekins (5.25") for about 6-10 minutes, or until dough looks a little dried up.

After that is done. Have your ramekins ready, and ladle in the filling.

After the ramekins are filled, cover the ramekins tightly with puff pastry. Make sure that the ramekins are sealed tightly with the pastry (so when filing bubbles it doesn't bubble out).

Brush on your egg wash.

Put your ramekins on a sturdy baking sheet and then follow the instructions on your puff pastry box because everything should be ready in your pot pie, and all you have to do is cook the puff pastry that is on the top!

I hope that this recipe works out for you as great as it did for me. If you are a busy person this recipe is great because you can buy most of the ingredients pre-cut. It is healthy, tastes good, and is good for your family!