When life hands you a rainy day, make chicken pot pie

The day was cold, rainy, and to top it all off, the Yankees were in town.  But I didn't care, I was making pot pies.  Every day can't be sunny and gorgeous, after all, and this one provided me with the perfect opportunity to turn on my oven.  (In June.)

I wouldn't exactly call this dish figure friendly, but hell, I'm on the wagon and need some comfort.  Bacon and puff pastry really seem to do the trick.  I use a recipe from Nigella Lawson that I've modified slightly.  I think you'll like it.  Hubby and I do.

Ingredients:
3 Slices of bacon, (Chopped or scissored into tiny pieces)
1 Package Frozen Ready-Rolled Puff Pastry (Thawed)
1 Container Baby Portabella Mushrooms
1 1/2 Cups Low Sodium Chicken Stock
1 Pound Boneless Skinless Chicken Breast (Chopped into bite size pieces)
3 Cloves Minced Garlic
2 Shallots, diced
1 Tablespoon Thyme (1/2 Teaspoon if using dried)
1 Teaspoon olive Oil
2 1/2 Tablespoons Flour
1 Tablespoon Butter
Salt, Pepper

Preheat the oven to 425 degrees.  Into a plastic freezer bag, add the chicken, flour, thyme, and a little salt and pepper.  Seal up the bag and toss.  Set aside.

Pour the olive oil into a large skillet (I use my dutch oven) and saute the garlic and shallots over medium heat, until softened.  Add in the bacon and cook until crispy.  (I usually take my time on this step because in our house we like our bacon crispy.) 

Stir in the mushrooms and cook until softened.

Add in the tablespoon of butter, then tip in the contents of the freezer bag (adding the chicken, flour and thyme.)  Stir everything around until the chicken starts to brown, about 3-5 minutes.

Pour in the chicken stock and stir; let the mixture come to a bubble and simmer until thickened, about 5 minutes.  (If needed, add in a little more salt, pepper and thyme, to taste.)

Take two 1 1/4 cup pie pots (or au gratin pots) and dampen the rims with water.  Cut thin strips out of the puff pastry and press around the rims.  (See picture above.)  Cut two small circles out of the puff pastry, for lids, and set aside.

Next, fill the pots with the chicken and mushroom mixture.  Dampen the puff pastry ring around the pie pots with water, and top each one with a lid.  Seal the edges with the prongs of a fork and bake for 20 minutes, turning them once halfway through cooking. 

They'll be piping hot when they come out of the oven, so if you have the self control to, it's a good idea to let them cool a bit.  I cannot tell a lie; I usually just go ahead and burn my tongue.  These pies are that good.  I could eat them every day, although I'm sure that's not advisable.  I also enjoy eating this meal with a spoon and a fork, because that's just the way I roll.

The next time the weather turns lousy, turn on your oven!  xoxo
 

Comments

[Sissy]

Now I'm hungry for comfort food...what else is new?

[the odd broad]

There's nothing wrong with a little comfort food...hence the two bags of chocolate covered peanut butter stuffed pretzels I've eaten in the past three days...

[Sissy]

This weather makes me want to eat and eat and eat...

[Weinerdog]

Looks Deliscious (spelled wrong on purpose)!!!!
However you always lose me w/ mushrooms.....does it taste good without?

[the odd broad]

It's funny, I spent my whole life HATING mushrooms and now I'm obsessed! As you can probably tell. But I'm sure it would still be very good without. You could add in a different veg instead. Or just keep it chicken and bacon!