Chicken Pot Pie

Comfort food on a Friday evening. Life is good. I decided yesterday to make a chicken pot pie for dinner tonight. From scratch. Mainly. I was looking for an easy way to put together something that Susie and I would really like. Puff pastry sheets to the rescue. Susie stretched the sheets to fit the pie pan while I cut up onion and potatoes. Adirondack
Blue potatoes. I followed a recipe, loosely, for the gravy: butter, chicken broth, flour, salt & pepper. When it thickened, I added the spuds and onions, some frozen mixed veggies, and a couple chicken breasts that had been diced.

I poured the mixture into the pie pan and turned it back over to Susie to add the top of the crust. Before she covered it, I snapped this picture. Check out the blue potatoes! Although they look more purple than blue. Then into the oven for 30 minutes at 400. Or until the crust was golden.


The verdict was unanimous. We both loved it! But we also agreed that an additional 10-15 minutes in the oven would improve the pie. Next time. And there will be a next time.

Bon appétit!