Spring Vegtable Chicken Pot Pie

By hpdoxi

This isn't the quickest recipie but it is worth the try. Try rotisserie chicken if you are in a hurry.

Ingredients

• 4 bone in chicken breast (about 3 pounds)
• 8 cups chicken broth
• 3 tablespoons evoo
• 4 leeks white or light green part - sliced into half moons
• 4 medium carrots cut into 1/2 inch rounds
• salt & pepper to taste
• 1/4 cup flour
• 1/2 cup dry white wine
• 1 1/2 cups frozen peas (or veggies to your liking)
• 1 cup chopped fresh parsley
• 1 tbsp fresh terragon chopped
• 1 sheet of frozen puff pastry thawed
• Use a 9 inch pie dish or 8 inch square pan

Preparation

Step 1

Place chicken in large pot and add enough broth and water to cover. Bring to a boil. Reduce heat and simmer until chicken is cooked through, about 1/2 hour. Transfer the chicken to a bowl and shred into pieces. Reserve 2 1/2 cups of the broth and freeze the rest of the broth for another use. Meanwhile, heat the oven to 375 degrees and heat oil in a large pot over medium high heat. Add leeks, carrots, 1/2 tsp salt and cook. Stirring often until beginning to soften 8-10 minutes, decreasing heat to not scortch.

Stir in flour and cook for 1 minute. Gradually stir in the while and remaining chicken broth. Bring to a boil, stiring. Add peas, parsley, terragon, chicken, salt, & pepper. Spray pan with nonstick spray. Transfer mixture into baking dish, and place the puff pastry over the top of the chicken and vegetables, letting the excess hang over. Cut vents/holes in the top. Place the dish on a rimmed baking sheet and place in oven. Bake until the top is golden brown and crisp 35-40 minutes.