Weeknight Chicken Pot Pie…My Way!

Let me be clear. I’m a realist. Life gets crazy sometimes. I make dinner almost every night in my kitchen, but I plan the meals carefully according to what we have going on. My kids aren’t babies anymore and they can help too!My Pot Pie always starts out with a stew. I think it’s very important that the gravy needs to be thick to hold together inside of the Pot Pie later. This time, I started with 1.5 pounds of organic chicken cut up with fresh rosemary, oregano, 2 cloves of garlic that I chopped up, along with EVOO and Salt & Pepper. I honestly don’t use a recipe, I just go by flavors I like and I’ve made so many! 🙂 Before you add in any cut veggies, add in about 3/4 of a quart of chicken stock and bring to a simmer. Take the last part of the chicken stock and create a slurry of  2 tsp cornstarch and remaining stock. 

Add into simmered stock.

I added in about 1 cup of fresh peas, 2 cups of chopped fresh Yukon Gold potatoes and 2 carrots, diced. Let simmer in gravy for about 15 mins.Ah crust. It all depends on my busyness factor whether I make fresh pastry or use puff pastry from the freezer. Last night I used frozen puff pastry that I put in the fridge the night before to thaw. So simple and delicious. After 20-25 mins in the oven at 375, it always looks like this. Yum!One of my most favorite comfort foods! I love using local, organic veggies! 

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