Chicken & Broccoli Potpie

Fall is just around the corner. And with the cooler temps, comes the inevitable cravings for "comfort food." This dish right here fits that title to a T! Rich, savory, and COMPLETELY worth the calorie splurge!

I especially like the ease of using the puff pastry. It makes a non-baker, (like me), feel super swanky! It also cuts down on the baking time of going with a traditional pie crust. I can have this potpie whipped up and on the table in an hour. Love that! And your family will LOVE YOU for making it!

Ingredients:

6 to 8 cups cooked chicken, cut into bite size pieces
small amount of olive oil (1 Tbs)

2 large heads of fresh broccoli, chopped (or 2 packages frozen broccoli thawed/drained)

2 garlic cloves, minced

1 stick butter

2/3 cup flour, plus additional for rolling pastry

4 cups chicken broth 

1 tsp salt

black pepper to taste

1 cup milk or cream 

1 sheet puff pastry, thawed

Directions:
Preheat oven to 400 degrees. In a large pan, saute the garlic and broccoli in the olive oil until crisp/tender. Add salt to taste, set aside. Melt your butter in pan over med/low heat. Whisk in flour, a few Tbs at a time, to make a roux. Whisk about 2 minutes until bubbles begin to form on the top of the mixture. Gradually whisk in your broth, stirring until thick and smooth; about 5 minutes. Add salt and pepper to taste. Add in your milk or cream (I like cream best); whisk until blended. Add your chicken and broccoli to cream mixture, stir well. Pour into a 9x13 baking dish.

Sprinkle your puff pastry with flour and roll it out large enough to fit over your baking dish. Drape the pastry over the top of dish. Tuck the edges a little bit and crimp with the tines of a fork. Make a few slits in the top to vent. Bake for 25 minutes, until the puff pastry is puffed and golden. Let sit about 15 minutes before serving.

Recipe by my very good friend, Wendy Naimaister. (xoxo)

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