Momma’s Chicken Pot Pie

This is on of those dishes that warms your bones just thinking about it—but it might seem intimidating because of the daunting task of mastering a homemade crust. I wouldn’t think of having you miss out on this kiss of comfort, so I’ve used store-bought puff pastry to give you a hand. And to enhance the depth of the creamy filling, I’ve added just enough Cajun seasoning and pink peppercorns to give you that warm and fuzzy feeling.

Ingredients

1⁄2 cup avocado or olive oil
1 1⁄2 pounds boneless, skinless chicken breasts and thighs, cut into 1-inch pieces
2 medium potatoes peeled and cut into 1/2-inch pieces

2 medium carrots, small diced
2 tablespoons chopped fresh flat-leaf parsley leaves
2 medium celery stalks, small diced
8 ounces green beans, trimmed and cut into 1⁄2-inch pieces
1 tablespoon fresh thyme leaves
Kosher salt
1 cup fresh or frozen sweet peas
Cracked black pepper
2 garlic cloves, minced
1 sheet frozen puff pastry, thawed
2 tablespoons Chef Jernard All purpose Seasoning

Cooking Instructions

01

Preheat the oven to 400 degrees F. Have ready four large ramekins or a 9 × 13-inch baking pan.

02

Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the chicken and sauté until almost cooked through, 5–7 minutes. Add the potatoes, carrots, celery, green beans, sweet peas, and garlic, and mix the vegetables in with the chicken. Season with the Cajun seasoning and sauté until the vegetables begin to soften and the chicken is fully cooked, about 5 minutes. Using a slotted spoon, transfer the chicken and vegetable mixture to a large bowl, keeping the oil and drippings in the pan.

03

Turn the heat to medium and add the flour to the pan, whisking it into the oil. Cook, stirring constantly, until a blonde roux forms, 5–7 minutes. You want to make sure the raw flour taste cooks out. Add the chicken broth and whisk to get rid of any lumps. Whisk in the heavy cream. Add the pink peppercorns, scallions, parsley, and thyme and season with salt and pepper as desired. Bring the sauce to a light simmer over medium-low heat and cook until the sauce has thickened. You will know when desired thickness is reached when there is minimal dripping from the back of your wooden spoon.

04

Return the chicken and vegetables to the pan and stir to combine with the creamy sauce. Cook for 1–2 minutes.

05

Transfer the filling to the ramekins or baking pan. If you’re using ramekins, cut the puff pastry into 4 individual piece and lay one over the top of each ramekin. If you are using a baking pan, cover it with an entire piece of puff pastry.

06

Bake on the middle rack for 20–25 minutes (for individual ramekins) or 30–35 minutes (for a large pot pie) or until the puff pastry is golden brown and the filling is bubbly. Remove from the oven and allow to cool slightly. Sprinkle with more scallions and serve right away.