I just wanted to mention that the wine featured today was a gift from my friends at Landmark Vineyards from Sonoma County, California.
WHOOSH! Where does the time go?? I can’t believe it’s less than a week away from the first day of fall.
Fall means changing leaves, sweaters, jeans, football games, cozy blankets, and most important of all, drum roll please…..COMFORT FOOD! Ah, comfort food. I’ll admit it, I have a love affair with comfort food. Nourishing, soul-satisfying, delicious food, what’s not to love? There are lots of special dishes on my list of comfort foods, but none rank higher than this Puff Pastry Topped Chicken Pot Pie. It’s a classic dish that’s guaranteed to make you feel good, and warm you to the bone on those chilly fall days that lie ahead.
This recipe has it all. It’s loaded with fresh, good for you vegetables, it has a decadent, creamy sauce, and it’s topped with golden brown, flaky puff pastry, and if you are a follower of the blog, you know how I feel about puff pastry! I’m drooling already.
This is the perfect dish for a crisp fall evening, and I think you’ll be surprised at how easy it is to put together. There’s no need for sides, just serve it with a delicious glass of wine and you’re set. I served mine with the incredibly tasty Overlook Chardonnay from Landmark Vineyards. It’s a full-bodied Chardonnay with delicate aromas of peach and Meyer lemon, and it paired beautifully with this chicken pot pie recipe. It was smooth and delicious, and now on my list of favorite wines, so thank you to my friends at Landmark for sharing.
So get ready friends! Fall is coming, and now you’ve got a soothing and satisfying comfort food dish to add to your repertoire. Hope you enjoy! Have a great weekend, and as always, thanks so much for following the BHK.
- 6 Tbsp. unsalted butter
- 3 carrots peeled and chopped
- 1 medium yellow onion finely chopped
- 1 small red pepper seeded and chopped
- 8 oz. white button mushrooms stems removed, caps sliced and roughly chopped
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 2 cloves garlic minced
- 2 tsp. fresh thyme
- 1 cup frozen peas
- 4 cups cooked shredded chicken, cut into bite-size pieces
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 cups chicken stock or broth
- 2 Tbsp. fresh flat-leaf parsley finely chopped
- 2 sheets puff pastry, I use Pepperidge Farm
- 1 large egg whisked with 1 tsp. water
For the filling, in a large skillet, melt 2 Tbsp. butter over medium high heat. Add carrots, onions and red pepper. Cook for 5 minutes, stirring occasionally.
Add the mushrooms and season with 1/2 tsp. salt and 1/4 tsp. pepper and cook for 5 minutes until lightly browned.
Add the garlic and and thyme and continue to cook for 1-2 minutes until fragrant.
Remove from the heat and stir in the peas. Set aside.
In a large saucepan, melt the remaining 4 Tbsp. butter over medium-low heat.
Add the flour and whisk constantly for 1 minute.
Whisk in the white wine and continue to cook for 1 -2 minutes until almost evaporated.
Gradually add the cream and the stock. Raise the heat to medium-high, and bring to a boil.
Reduce heat to low and simmer until thickened, stirring occasionally.
Stir in the vegetables and the chicken and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and parsley.
Remove from heat.
Preheat oven to 400 degrees.
Spoon chicken mixture into 6 individual ramekin dishes.
Dust puff pastry sheets with flour and roll out to 1/4 inch thickness. Place ramekin on top of sheet and cut a square about 1/2 inch larger than the circle all around to make six squares.
Cover each bowl with the puff pastry pressing a little at the edges, cut 3 small slits in the middle of the puff pastry with a sharp knife to let steam escape, then brush the tops with the egg wash.
Bake at 400 degrees for 30 minutes, until bubbly and golden brown. If puff pastry starts to get too brown, tent loosely with a piece of foil.
Transfer to individual plates and serve.