During the torrential rainstorm today, I drove 3 hrs each way to a job interview. Consequentially I spent most of the day looking like a drowned rat in a business suit. When I got home (aside from changing into my PJs and drying my hair) all I wanted was some comfort food and a nap. We had lots of leftover chicken on hand and some leeks, so I decided to make a chicken pot pie. This recipe caught my eye because it appeared fairly straightforward. I made a few modifications, mostly because I didn’t have tarragon or grainy mustard (and as I was in my PJs, could not really go out to procure tarragon or grainy mustard…) and I also used skim milk because we didn’t have whole milk in the house. It was a great way to end a very long and damp day.
12 oz cooked chicken (I used a combination of boneless skinless chicken breast and thighs)
2 tablespoons butter
1 leek, sliced lengthwise and then into 1/2 inch strips
1 onion, diced
1 tablespoon mustard (I used dijon)
1/4 cup flour
1 cup chicken broth
3/4 cup plus 1 tablespoon reserved skim milk
1/4 cup heavy cream
1/2 tsp dried basil
1/2 tsp dried marjoram
Salt & pepper to taste
1 sheet frozen puff pastry, thawed
Melt the butter in a deep skillet over medium heat. Saute the leek and onion until the onion becomes translucent – about 4-5 mins. Add the mustard and the flour. Cook for about 1-2 minutes stirring constantly. Add the chicken broth, 3/4 cup skim milk and cream. Cook for about 5 minutes, until the mixture begins to thicken. Add the chicken and spices to the skillet and mix well. Let the mixture cool. Preheat oven to 375 degrees. Place into a deep pie dish. Roll the pastry out to a size able to cover the pie dish and press it over top, sealing it to the dish. I used the extra bits of pastry dough to decorate the top. Beat the egg and tablespoon of milk together and brush over top of the pastry crust before baking. Bake for 45-50 minutes or until the crust becomes golden brown and puffy.