Chicken & Chive Biscuits Pot Pie

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUnCB90f1Ug4kIxYdoDTz5JXMO-w3NGKFlB-CRBZhbEE9SE93lXTGQbipQAtyDfVvSSJ_h5v8tpAWMVk6rAO6xpS5GhSTu6TFVW-jMtxR1O9eOob5mIi0K4tO6D7iWPI4XNiYnq2uhU/s1600/IMG_0865.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUnCB90f1Ug4kIxYdoDTz5JXMO-w3NGKFlB-CRBZhbEE9SE93lXTGQbipQAtyDfVvSSJ_h5v8tpAWMVk6rAO6xpS5GhSTu6TFVW-jMtxR1O9eOob5mIi0K4tO6D7iWPI4XNiYnq2uhU/s640/IMG_0865.JPG" width="640" /></a></div><br />We've had a couple of Fall-ish nights and mornings that are really getting me in the mood for cooler weather.  It is not quite "Back to School" for Emma yet - a couple more weeks to go - but the feeling is definitely in the air.  Pot Pie is one of those meals that remind me of school night dinners - only I think they have a bad reputation.  This one is full of flavor with roasted vegetables, chicken and a creamy sauce.<br /><br />I've always made <a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171#editor/target=post;postID=9093304316799154622;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=14;src=link">Pot Pies with Puff Pastry</a>, but I was inspired by a Barefoot Contessa recipe (shocking, right?) to adapt my original pot pie recipe to one topped with biscuits instead.  The flaky, buttery biscuits were amazing on top of the creamy stew - a huge hit for both Mike and Emma.  I can't wait to try these in individual bowls with a single biscuit on top.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwYSY6kL8wgMuiOjwkbuQoVPQkVtkSSS-H3lWZE0naf5OXWkb5ERJIvY_v4vIrBw3Px9TqemoEbn2uLUV4nZbWOb-TGxfI8d9Lwjv_PMUiAO8Mx4JGIsAxbKwo-pvadbPDCsplv5FONg/s1600/chicken-biscuit.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwYSY6kL8wgMuiOjwkbuQoVPQkVtkSSS-H3lWZE0naf5OXWkb5ERJIvY_v4vIrBw3Px9TqemoEbn2uLUV4nZbWOb-TGxfI8d9Lwjv_PMUiAO8Mx4JGIsAxbKwo-pvadbPDCsplv5FONg/s640/chicken-biscuit.png" width="488" /></a><i><span style="font-size: large;">Chicken & Chive Biscuit<br />Pot Pie</span></i></div><div style="font-family: Optima;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fchicken-chive-biscuits-pot-pie.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VQW_Zv5YxUQ%2FUhV82RnT7vI%2FAAAAAAAATXY%2FiFresg04Wfo%2Fs640%2Fchicken-biscuit.png&description=Chicken%20%26%20Chive%20Biscuit%20Pot%20Pie%20for%20Back%20to%20School%20%23Backtoschool"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />makes 1 pie, 4 servings<br /><br /></div><div style="font-family: Optima;">2 chicken breasts, split with bone and skin on</div><div style="font-family: Optima;">4 carrots, 1-inch dice</div><div style="font-family: Optima;">8 small red potatoes, 1-inch dice</div><div style="font-family: Optima;">2 tbs of olive oil</div><div style="font-family: Optima;">1 tsp of sea salt</div><div style="font-family: Optima;">1/2 tsp of pepper</div><div style="font-family: Optima;">4 tbs of butter</div><div style="font-family: Optima;">4 tbs of flour</div><div style="font-family: Optima;">1/2 cup of chicken stock</div><div style="font-family: Optima;">1/2 cup of half-and-half</div><div style="font-family: Optima;">1 cup of frozen peas<br />....<br />1 1/4 cups of flour<br />1/2 tablespoon of baking powder<br />1/2 teaspoon of salt<br />1/2 tablespoon of chives<br />1/2 stick of butter<br />1 egg, beaten<br />1/4 cup of milk </div><div style="font-family: Optima;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xTU0evnVjCyij9Z2xLC1eRvHIOV8pBhg2zSMA08wvrKolQHOhdGsifkFU5d8aLK46u_ErV_5H2BQa4UGljkAUMsvdNOv3SmZDhUvPyOosyDKv4qYsBL02Q2eEjZNUrJqSt7htgzazvc/s1600/IMG_0844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xTU0evnVjCyij9Z2xLC1eRvHIOV8pBhg2zSMA08wvrKolQHOhdGsifkFU5d8aLK46u_ErV_5H2BQa4UGljkAUMsvdNOv3SmZDhUvPyOosyDKv4qYsBL02Q2eEjZNUrJqSt7htgzazvc/s640/IMG_0844.JPG" width="640" /></a></div><br />Step 1 : Roast the Chicken & Vegetables</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">Preheat the oven to 425 degrees.  Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper.  On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat.  Roast them in the oven for 20-25 minutes.  The cooking time may vary depending on thickness of the chicken breast.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-jwidCMhhyuDTAdjXwOhd_xram35wpDOzirfjR8_IQ5eUocQcn-eJ-y-gcp7-UGR8hmXjb7I_GzjYAbYxJBZM-BVtTlRtQmLRySOcjFQbrxg9nNyy2p-226E03XqoLM-n3CJfZltyyU/s1600/IMG_0854.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-jwidCMhhyuDTAdjXwOhd_xram35wpDOzirfjR8_IQ5eUocQcn-eJ-y-gcp7-UGR8hmXjb7I_GzjYAbYxJBZM-BVtTlRtQmLRySOcjFQbrxg9nNyy2p-226E03XqoLM-n3CJfZltyyU/s640/IMG_0854.JPG" width="640" /></a><br /><br />Step 2 : Make the Cream Sauce</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth.  Let the flour and butter cook for about 1 minute.  Whisk in chicken stock and continue to whisk over low heat until smooth.<br /><br />Add in the half-and-half.  Whisk until smooth.  Cook over medium-low heat for 5-10 minutes until thick and bubbly - whisk constantly, or at lease every minute to keep it from burning on the bottom.  When it is thick, turn off the heat.</div><div style="font-family: Optima;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cUXMrbOmH8BFu1yey94Y9uFHysDSpHJPgAqUQSkcagFUCAGOclDA3hVI5dMh2HAjULd2IR7Vq9r9ZsPGY1gI5X_6OpbG9vCDzr_RUHf7yTPIAI-aH9rURlC_OGcyvVMh9-hzvKHKo7A/s1600/IMG_0856.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cUXMrbOmH8BFu1yey94Y9uFHysDSpHJPgAqUQSkcagFUCAGOclDA3hVI5dMh2HAjULd2IR7Vq9r9ZsPGY1gI5X_6OpbG9vCDzr_RUHf7yTPIAI-aH9rURlC_OGcyvVMh9-hzvKHKo7A/s640/IMG_0856.JPG" width="640" /></a><br /><br />Step 3 : Combine</div><div style="font-family: Optima;"><br /></div>When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes.  Remove the skin and bones from the chicken and chop it up into 1-inch cubes.  Add the chicken, carrots and potatoes into the cream sauce.  Add the peas.  Pour the mixture into a pie plate or other oven proof dish.<br /><br />Step 4 : Make Biscuits<br /><br />In a mixer, combine flour, baking powder, chives and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together egg and milk with a fork.  Turn the mixer on low and slowly add the milk  and egg mixture.  Turn off the mixer once added. <br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CrkQvbpAQxG-Ueh7FOuPvC-3eicGBeGVxKayJumAEGjwd7TacOrYn8wvbPV8ROUdutfZI4d34KrcdgzJDFtox43iA2ZzLxWb9zyTbM-XL1vNy-YpiMUsBXjnXgUfHPy7WvHVvj5a3lY/s1600/IMG_0851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CrkQvbpAQxG-Ueh7FOuPvC-3eicGBeGVxKayJumAEGjwd7TacOrYn8wvbPV8ROUdutfZI4d34KrcdgzJDFtox43iA2ZzLxWb9zyTbM-XL1vNy-YpiMUsBXjnXgUfHPy7WvHVvj5a3lY/s640/IMG_0851.JPG" width="640" /></a> <br /><br />Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then roll it out into a disk - about 1/2 inch thick.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT9dIJXcIbtcPheAd-wuoQqzhanMmAQMptP7-KH7vJv5m2VSWfQnTo_jM_RWd-Vlp_3E5BSPTse-zpTAySR3G6A5L-TzMJgyCYUCaPqGDnA37UfV9qJViHqPuYg3kgzvxj9gu6Kp11cM/s1600/IMG_0852.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT9dIJXcIbtcPheAd-wuoQqzhanMmAQMptP7-KH7vJv5m2VSWfQnTo_jM_RWd-Vlp_3E5BSPTse-zpTAySR3G6A5L-TzMJgyCYUCaPqGDnA37UfV9qJViHqPuYg3kgzvxj9gu6Kp11cM/s640/IMG_0852.JPG" width="640" /></a> <br /><br />Cut the disk into 6 biscuits, using a biscuit cutter or glass.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RUB2SY4xN5oBfdFTT20cBT3ve_VNpSVBo2_tRdalUFPZWhPRrDJ5O8hatqjzfVeHYvHHd2ewm_c7w6djeGDcMQ-HdOWdP3hgQSa_fakDjKIKPxOkufcO961Mw8ATEy2NQkqMMEqVfp8/s1600/IMG_0858.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RUB2SY4xN5oBfdFTT20cBT3ve_VNpSVBo2_tRdalUFPZWhPRrDJ5O8hatqjzfVeHYvHHd2ewm_c7w6djeGDcMQ-HdOWdP3hgQSa_fakDjKIKPxOkufcO961Mw8ATEy2NQkqMMEqVfp8/s640/IMG_0858.JPG" width="640" /></a> <br /><br />Place the biscuits on top of the chicken stew.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmAYc6LbW6fBBlfupGfGvSPGnvmwlf-6TmdakZuRhStdOOxjUYRnvf6F1VZ7iqWshuwZGcH5uzcGp859BQFA1WbKmHJZDR6Z9w0GXN1lLPqQMRfSVL8HjEVtEFxwG_ubR8AXQr4sSHWk/s1600/IMG_0857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmAYc6LbW6fBBlfupGfGvSPGnvmwlf-6TmdakZuRhStdOOxjUYRnvf6F1VZ7iqWshuwZGcH5uzcGp859BQFA1WbKmHJZDR6Z9w0GXN1lLPqQMRfSVL8HjEVtEFxwG_ubR8AXQr4sSHWk/s640/IMG_0857.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 400 degrees for 15-17 minutes.   </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY41sRSCGtCzc4oIcov6aNgKSEOSuku5Zq-QGi1Sf9y26_HHgD2PP2BWKjerePZVX29fqkU2ctRLfrcvUPjY22Bjw1aGqMt7toxC10mlRWDV6rjSlM7i3oy2mVI6-t2hHZ4YBqhQBeMMI/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY41sRSCGtCzc4oIcov6aNgKSEOSuku5Zq-QGi1Sf9y26_HHgD2PP2BWKjerePZVX29fqkU2ctRLfrcvUPjY22Bjw1aGqMt7toxC10mlRWDV6rjSlM7i3oy2mVI6-t2hHZ4YBqhQBeMMI/s640/IMG_0876.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F08%2Fchicken-chive-biscuits-pot-pie.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VQW_Zv5YxUQ%2FUhV82RnT7vI%2FAAAAAAAATXY%2FiFresg04Wfo%2Fs640%2Fchicken-biscuit.png&description=Chicken%20%26%20Chive%20Biscuit%20Pot%20Pie%20for%20Back%20to%20School%20%23Backtoschool"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Chicken & Chive Biscuits Pot Pie

We've had a couple of Fall-ish nights and mornings that are really getting me in the mood for cooler weather.  It is not quite "Bac...

Read more »

Chicken Pot Pie with Roasted Vegetables and Puff Pastry | Back to School

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzUxhDtd1o_dXm9vxmibdCCZqTv5zVhJuWvvz7QpyUv6iNc19H28B6LRho-d1kJESK7ud1zJiJMCeo9rMq0U6eCNlBoYAPRIJyMXOEi6etXQI_44ZvZ2erASZwXIjlF2b9KiFPnpOi9OJ/s1600/Back-to-School-Recipes-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzUxhDtd1o_dXm9vxmibdCCZqTv5zVhJuWvvz7QpyUv6iNc19H28B6LRho-d1kJESK7ud1zJiJMCeo9rMq0U6eCNlBoYAPRIJyMXOEi6etXQI_44ZvZ2erASZwXIjlF2b9KiFPnpOi9OJ/s640/Back-to-School-Recipes-3.jpg" width="640" /></a>It is Back to School Season!  I've put together a <a href="http://www.jennysteffens.com/backtoschool.html">Back to School Guide</a> that will make the beginning of the school year more fun (and manageable!).  These make ahead dinners, easy breakfast recipes and simple desserts will get an A+ from your kids... and will pass the parent taste test, too!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.jennysteffens.com/backtoschool.html">Click here to go directly to my Back to School Guide!</a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIXdhp2jkEJIR17Hl6mKu4jUvCUiF6dIe9bTni1PoasMMSwwDOro6U6AF9IIO7Poc6sqUg4z7xC30YpvBsZ-REf7llxtYDwYCgLCWxLIBcL3fskCj41u8USbUSVbivzBdrHNoZhHGPx5h/s1600/IMG_5353.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIXdhp2jkEJIR17Hl6mKu4jUvCUiF6dIe9bTni1PoasMMSwwDOro6U6AF9IIO7Poc6sqUg4z7xC30YpvBsZ-REf7llxtYDwYCgLCWxLIBcL3fskCj41u8USbUSVbivzBdrHNoZhHGPx5h/s640/IMG_5353.JPG" width="640" /></a> </div><br /><div class="separator" style="clear: both; text-align: left;">I think chicken pot pie got a bad wrap after years of frozen versions made it to the table.  This version, made with roasted vegetables and chicken topped with flaky puff pastry* is not anything like the old TV dinner... it is actually a treat.  This recipe take just 30 minutes to prepare from start to finish AND it is relatively healthy.  I serve it with a really fresh and crunchy salad to complete the meal.</div><a name="more"></a>*I always keep puff pastry in the freezer.  I use it for making quick <a href="http://jennysteffens.blogspot.com/2010/12/recipes-entertaining-cocktail-party_10.html">caramelized onion and goat cheese tarts</a>, <a href="http://jennysteffens.blogspot.com/2010/09/recipes-chocolate-cinnamon-pecan-sticky.html">cinnamon pecan sticky buns</a>, and <a href="http://jennysteffens.blogspot.com/2010/06/cocktail-party-light-bite-sized-hors.html">easy appetizers</a>... it was definitely my secret weapon as a caterer and party planner. <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a great <a href="http://www.jennysteffens.com/backtoschool.html">Back-to-School</a> dinner because it can all be made in advance, then baked with the puff pastry when you're ready to serve it. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><a href="http://www.jennysteffens.com/backtoschool.html">Back to School Guide</a> : </span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: large;">Chicken Pot Pie with Roasted Vegetables and Puff Pastry</span></i></div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">2 chicken breasts, split with bone and skin on</div><div style="font-family: Optima;">4 carrots, 1-inch dice</div><div style="font-family: Optima;">8 small red potatoes, 1-inch dice</div><div style="font-family: Optima;">2 tbs of olive oil</div><div style="font-family: Optima;">1 tsp of sea salt</div><div style="font-family: Optima;">1/2 tsp of pepper</div><div style="font-family: Optima;">1 sheet of puff pastry*</div><div style="font-family: Optima;">4 tbs of butter</div><div style="font-family: Optima;">4 tbs of flour</div><div style="font-family: Optima;">1/2 cup of chicken stock</div><div style="font-family: Optima;">1/2 cup of half-and-half</div><div style="font-family: Optima;">1 cup of frozen peas</div><div style="font-family: Optima;"><br />Step 1 : Roast the Chicken & Vegetables</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">Preheat your oven to 425 degrees (F).  Start by placing the chicken breast in the center of a baking sheet.  Add the carrots on one side and the potatoes on the other.  Drizzle the vegetables and chicken with olive oil, salt and pepper.  Toss the carrots and potatoes to coat.  Roast them in the oven for 20 minutes.  The cooking time may vary depending on thickness of the chicken breast.<br /><br />Step 2 : Make the Cream Sauce</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth.  Let the flour and butter cook for about 1 minute.  Whisk in chicken stock and continue to whisk over low heat until smooth.<br /><br />Add in the half-and-half.  Whisk until smooth.  Cook over medium-low heat for 5-10 minutes until thick and bubbly - whisk constantly, or at lease every minute to keep it from burning on the bottom.  When it is thick, turn off the heat.</div><div style="font-family: Optima;"><br />Step 3 : Combine</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes.  Remove the skin and bones from the chicken and chop it up into 1-inch cubes.  Add the chicken, carrots and potatoes into the cream sauce.  Add the peas.  The warmth of the cream sauce and vegetables should thaw the peas.  Avoid over heating them, as they will get bland and starchy.  Pour the mixture into two oven proof bowls.  </div><div style="font-family: Optima;"><br />Step 4 : Puff Pastry</div><div style="font-family: Optima;"><br /></div><div style="font-family: Optima;">Turn the broiler in your oven on low.  *Cut sheet of puff pastry into 4 pieces.  Reserve two of the pieces for later - you can put them back into the freezer.  Place the pastry on top of the two bowls filled with the chicken mixture.  Brush the top of the pastries with a little melted butter or olive oil and sprinkle them with salt & pepper.  Place them under the broiler for 2-3 minutes, or until they have puffed and are brown.<br /><br />**If you are preparing this before hand, pour the chicken, vegetables and sauce in the bowls, wrap them in plastic wrap and refrigerate.  Bake them at 350 degrees for 15 minutes, then top with puff pastry, salt & pepper.  Place them under a high broiler for 2-3 minutes until the pastry is puffed and flaky.  <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_pDrnjqvAyiUOagewMEscbojvRPDR_K-LKIQFN7xdsW0qdxhdTd3TH1qqonTiFn5QmXkI0vrqbyaDzbHZLMoMYmMPxQYB8s1SrvcvrsdT4UJtygj7oYov6SExouZyqHtwaqUcQq_-J6v/s1600/IMG_3879.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5ZuPDTXKBP6X8qf8j6gBCMcaVlQQnkoW-z7A-592D8VfTbTPMJxSFBJkKnO8UJg-j0s7-_Dbk3S1XtT7opeqn8AQphp8AN2IUcmbtexpTJd0loGjZv-OsQsqR7fSh2pQVnr1UhCQAx1y/s1600/IMG_3875.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9bmSfSRLHYBSg-agCKy_vqFf7_1mFVTnfrnuhayWO4DiS29K2j0RoCtaMSIJsRSom5bO7_GWmapxjoR25E8CnIBerhxapP3VrPhzR3nZ981p8-AYk4yxzfQabucN_IgceosEDS2Rpghr/s1600/IMG_3874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9bmSfSRLHYBSg-agCKy_vqFf7_1mFVTnfrnuhayWO4DiS29K2j0RoCtaMSIJsRSom5bO7_GWmapxjoR25E8CnIBerhxapP3VrPhzR3nZ981p8-AYk4yxzfQabucN_IgceosEDS2Rpghr/s640/IMG_3874.JPG" width="640" /></a></div>The chicken breasts (only 1 pictured here, I made enough for 2 instead of 4), carrots and potatoes go onto one baking sheet to roast in the oven. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_pDrnjqvAyiUOagewMEscbojvRPDR_K-LKIQFN7xdsW0qdxhdTd3TH1qqonTiFn5QmXkI0vrqbyaDzbHZLMoMYmMPxQYB8s1SrvcvrsdT4UJtygj7oYov6SExouZyqHtwaqUcQq_-J6v/s1600/IMG_3879.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_pDrnjqvAyiUOagewMEscbojvRPDR_K-LKIQFN7xdsW0qdxhdTd3TH1qqonTiFn5QmXkI0vrqbyaDzbHZLMoMYmMPxQYB8s1SrvcvrsdT4UJtygj7oYov6SExouZyqHtwaqUcQq_-J6v/s640/IMG_3879.JPG" width="640" /> </a>Make the sauce by melting butter over medium low heat, then adding flour...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNPwo4bNUc7pRaxyKA0ZOdhOG-9HfvWxLDsrPlmiM2CKQGN0j9P4HfJ8JTQ85J05Z4w0iNlG8a9DDKFLo5Fb66n2KiViWzBw7mMDpyRqW-Riv8yY9dwkXzDkiwYua4jk5SV0kjFJk9C0x/s1600/IMG_3885.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNPwo4bNUc7pRaxyKA0ZOdhOG-9HfvWxLDsrPlmiM2CKQGN0j9P4HfJ8JTQ85J05Z4w0iNlG8a9DDKFLo5Fb66n2KiViWzBw7mMDpyRqW-Riv8yY9dwkXzDkiwYua4jk5SV0kjFJk9C0x/s640/IMG_3885.JPG" width="640" /> </a>Then adding chicken stock and half-and-half... stirring to make a creamy sauce.  The sauce will thicken as it cooks over medium low heat.  Be careful not to burn!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNPwo4bNUc7pRaxyKA0ZOdhOG-9HfvWxLDsrPlmiM2CKQGN0j9P4HfJ8JTQ85J05Z4w0iNlG8a9DDKFLo5Fb66n2KiViWzBw7mMDpyRqW-Riv8yY9dwkXzDkiwYua4jk5SV0kjFJk9C0x/s1600/IMG_3885.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5ZuPDTXKBP6X8qf8j6gBCMcaVlQQnkoW-z7A-592D8VfTbTPMJxSFBJkKnO8UJg-j0s7-_Dbk3S1XtT7opeqn8AQphp8AN2IUcmbtexpTJd0loGjZv-OsQsqR7fSh2pQVnr1UhCQAx1y/s1600/IMG_3875.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5ZuPDTXKBP6X8qf8j6gBCMcaVlQQnkoW-z7A-592D8VfTbTPMJxSFBJkKnO8UJg-j0s7-_Dbk3S1XtT7opeqn8AQphp8AN2IUcmbtexpTJd0loGjZv-OsQsqR7fSh2pQVnr1UhCQAx1y/s640/IMG_3875.JPG" width="640" /> </a><br />Puff Pastry is the perfect topper.  It is flaky, buttery and puffs up in just a couple of minutes under the broiler.  It is found in the freezer section - I buy extra and keep it in the freezer for last minute everything... cinnamon rolls for breakfast, goat cheese and caramelized onion appetizers, etc.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzUxhDtd1o_dXm9vxmibdCCZqTv5zVhJuWvvz7QpyUv6iNc19H28B6LRho-d1kJESK7ud1zJiJMCeo9rMq0U6eCNlBoYAPRIJyMXOEi6etXQI_44ZvZ2erASZwXIjlF2b9KiFPnpOi9OJ/s1600/Back-to-School-Recipes-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzUxhDtd1o_dXm9vxmibdCCZqTv5zVhJuWvvz7QpyUv6iNc19H28B6LRho-d1kJESK7ud1zJiJMCeo9rMq0U6eCNlBoYAPRIJyMXOEi6etXQI_44ZvZ2erASZwXIjlF2b9KiFPnpOi9OJ/s640/Back-to-School-Recipes-3.jpg" width="640" /></a> It is <a href="http://www.jennysteffens.com/backtoschool.html">Back to School</a> Season!  I've put together a <a href="http://www.jennysteffens.com/backtoschool.html">Back to School Guide</a> that will make the beginning of the school year more fun (and manageable!).  These make ahead dinners, easy breakfast recipes and simple desserts will get an A+ from your kids... and will pass the parent taste test, too!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.jennysteffens.com/backtoschool.html">Click here to go directly to my Back to School Guide!</a></div></div>

Chicken Pot Pie with Roasted Vegetables and Puff Pastry | Back to School

It is Back to School Season!  I've put together a Back to School Guide that will make the beginning of the school year more fun (and ma...

Read more »

Recipes | Chicken Pot Pie

<div>More often than not, when people think about pot pie they think unhealthy, time consuming and boring.  Not true.  My recipe is filled with vegetables and lean protein.  By roasting the ingredients and using a small puff pastry top instead of an entire pie crust, this recipe has a lot of flavor and minimal fat and calories.</div><div><br /></div><div>Chicken Pot Pie with Puff Pastry (4 servings) :</div><div><br /></div><div>2 Split Chicken Breasts - $3</div><div>4 Carrots - chopped into 1 inch pieces - $1</div><div>1 pound of Red Potatoes - cut into 1 inch pieces - $1</div><div>2 tablespoons of Olive Oil </div><div>3 tablespoons of Butter</div><div>3 tablespoons of Flour </div><div>1 cup of Chicken Stock - $1</div><div>1 cup of Frozen Peas - $1.50</div><div>1 package of Puff Pastry (I use Pepperage Farm's in the Freezer section) - $4</div><div>Salt & Pepper</div><div><br /></div><div>Total - $11.50</div><div>Calories per serving (approx) - 400</div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98FNbUnQMOpBN75MudssyD0CAJ_wNFE1qdklSoFIlD3c0o7ZuXrcn8sKHFRxNBaL908_f-yylhPA0f12lUoKq08bv51cUrvIvjKubbVUG-jJ1RC6O3Yzx5fWslIQagk-Get9RSugerPA/s1600-h/Chicken+Pot+Pie+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384700928896114802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98FNbUnQMOpBN75MudssyD0CAJ_wNFE1qdklSoFIlD3c0o7ZuXrcn8sKHFRxNBaL908_f-yylhPA0f12lUoKq08bv51cUrvIvjKubbVUG-jJ1RC6O3Yzx5fWslIQagk-Get9RSugerPA/s400/Chicken+Pot+Pie+1.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 233px;" /></a><br /><div>Start by placing the chicken breasts on one side of a baking sheet and the carrots and potatoes on the other side.  Drizzle everything with olive oil, then sprinkle generously with salt & pepper.  Roast for 20-25 minutes in the oven at 425 degrees.<br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKDDsHTWPwiTz_C7Q_wlNtOhCqxo4PJO-qWIs2lbicHBoqe9Zrn_VZGnlSkUdX5O7mZjxHmebHk7kaPQkEANTgx5DUwK2aceGI9jFA1Yw49a_RekfV7n1J3qpDbWzOGHAkQ5i5vQzPOw/s1600-h/Chicken+Pot+Pie+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384699749104308546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKDDsHTWPwiTz_C7Q_wlNtOhCqxo4PJO-qWIs2lbicHBoqe9Zrn_VZGnlSkUdX5O7mZjxHmebHk7kaPQkEANTgx5DUwK2aceGI9jFA1Yw49a_RekfV7n1J3qpDbWzOGHAkQ5i5vQzPOw/s400/Chicken+Pot+Pie+2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" /></a><br /></div><div>In the meantime, make the white sauce buy melting the butter in a large shallow saucepan.  On low heat, add the flour while stirring.  After the butter and flour mixture have combined, add in the chicken stock - whisking until smooth.   Done.  You've just made a white sauce!  Turn off the heat and let it sit until the chicken and vegetables have finished roasting.  If it gets to thick, just whisk in more chicken stock or milk.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADmk_zCh34F46Sn-Uy12FPaWoBPsMMYS89G7R9tnXkMGv4fOrmDTghNdxKJ_tGQsKy111h92zuzyanAhsm45wy2adj3rHdi4IOYhvrbcw0wwlXpid6-g4upNb5Q6M6jmVCGLKc1yFWf8/s1600-h/Chicken+Pot+Pie+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384699742589898146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADmk_zCh34F46Sn-Uy12FPaWoBPsMMYS89G7R9tnXkMGv4fOrmDTghNdxKJ_tGQsKy111h92zuzyanAhsm45wy2adj3rHdi4IOYhvrbcw0wwlXpid6-g4upNb5Q6M6jmVCGLKc1yFWf8/s400/Chicken+Pot+Pie+3.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 315px;" /></a><br /></div><div>Remove the chicken from the bone and cut it into 1 inch cubes.  Add the peas, chicken and roasted vegetables into the white sauce. </div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenBNjEjdxySfDUZnPWJBDvDOtDUP5ys8Pe53NQSjtx_QgASzcPqRiX43N8iA_GMca7zu_9iTUP6PLlnwKM2ttJqq833bYKAo6KUNYMGT8RX05pxwRvDpMI1mjVM3zKc8GnKGE6qnaSPQ/s1600-h/Chicken+Pot+Pie+4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384699730154381346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenBNjEjdxySfDUZnPWJBDvDOtDUP5ys8Pe53NQSjtx_QgASzcPqRiX43N8iA_GMca7zu_9iTUP6PLlnwKM2ttJqq833bYKAo6KUNYMGT8RX05pxwRvDpMI1mjVM3zKc8GnKGE6qnaSPQ/s400/Chicken+Pot+Pie+4.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" /></a><br /></div><div>Put the mixture into individual oven safe bowls.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqvvo0IafKjSsdb8LsoZkGFNG198eWAVBHIuiHNj_6p9ffWHstDyGT_wokmhTMaBOHssWHqYr8O3YgaII4OpDAB3h1ixH1URHl-AHwxKXBe8uxCTmMEtekSOXQNSlVOzRXtyMLTEc81Y/s1600-h/Chicken+Pot+Pie+5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384699723393506130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqvvo0IafKjSsdb8LsoZkGFNG198eWAVBHIuiHNj_6p9ffWHstDyGT_wokmhTMaBOHssWHqYr8O3YgaII4OpDAB3h1ixH1URHl-AHwxKXBe8uxCTmMEtekSOXQNSlVOzRXtyMLTEc81Y/s400/Chicken+Pot+Pie+5.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /></div><div>Top the bowls with squares of puff pastry.  Sprinkle Salt & Pepper on top.  Place the bowls on a baking sheet and bake them for 10 minutes at 425, or until puff pastry has puffed and browned.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLErIvw4fEzJyPZp6rdnUUEIuFffbsC2qL5uZuRFAc6aXs37K8GkmbF_HNF36EnCFM_sxrrse1PgBwNhGrqaWGs0Yx62D4TI_2sjTUFLbeu6SuVd0rSfbC5Pp1CACqjfla1X4DrZxvfs/s1600-h/Chicken+Pot+Pie+6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384699695115216338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLErIvw4fEzJyPZp6rdnUUEIuFffbsC2qL5uZuRFAc6aXs37K8GkmbF_HNF36EnCFM_sxrrse1PgBwNhGrqaWGs0Yx62D4TI_2sjTUFLbeu6SuVd0rSfbC5Pp1CACqjfla1X4DrZxvfs/s400/Chicken+Pot+Pie+6.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" /></a><br /></div><div>Yum!<br /><br /></div></div>

Recipes | Chicken Pot Pie

More often than not, when people think about pot pie they think unhealthy, time consuming and boring.  Not true.  My recipe is filled with v...

Read more »