Chicken and Wine Pot Pie
Course: Main DishDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
30
minutesSavory and fragrant, this is classic comfort food with a twist!
Ingredients
1 package frozen puff pastry shells
8 Tbsp (1 stick) butter
3/4 C onions, diced
2 Tbsp fresh thyme
2 Tbsp fresh sage, chopped
2 Tbsp minced garlic
salt and pepper to taste
1/2 C flour
1 1/2 C chicken broth
3/4 C dry white wine (like pinot grigio)
3/4 C half & half
2 C peeled and diced potatoes (I used sweet potatoes)
2 large carrots, peeled and diced
3 C cooked and cubed chicken (you can use cooked rotisserie chicken from your deli for convenience and extra flavor!)
Directions
- Bake the puff pastry shells according to the package directions. Cool and set aside.
- While the shells are baking, in a large skillet melt butter. Add the onion and cook until translucent, about 3-5 minutes. Add thyme, sage, garlic and salt and pepper – stir well.
- Whisk in the flour and cook for 1-2 minutes until incorporated. Add the chicken broth and wine and bring to a simmer until sauce thickens slightly (about 5-10 minutes). Stir in half & half and mix well.
- Add potatoes and carrots and cook for 10 minutes to soften the veggies. Add chicken, stir well and cook another 5 minutes, stirring frequently.
- Transfer mixture into a greased casserole dish. Bake at 350 for 30-40 minutes until veggies are tender.
- To serve, remove the round center from baked puff pastry shells. Place the outer shell on a plate and fill with the pot pie mixture, topping with the center part. Enjoy!
