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Blackened Chicken Pot Pie

Blackened Chicken Pot Pie

Libby with Lemony Thyme
Course Entree
Servings 4

Ingredients
  

For the lattice crust...

  • 1 pkg. Pepperidge Farm Puff Pastry thawed
  • 1 egg beaten with 1 Tbl. water

For the blackened chicken...

  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tsp. smoked paprika
  • 1 tsp. garlic salt
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. black pepper
  • 1 tsp. chipotle pepper
  • 1 tsp. New Mexico or ancho chile pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. celery seed
  • 1 Tbl. butter
  • 1 Tbl. canola oil

For the pot pie filling...

  • 1 Tbl. butter
  • 1 medium onion diced
  • 3 carrots diced
  • 3 celery stalks sliced
  • 2 potatoes cooked & diced
  • 2 Tbl. flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • salt to taste
  • 3 Tbl. fresh parsley chopped

Instructions
 

For the lattice crust...

  • Preheat oven to 350°F. Unfold pastry sheets onto a lightly floured surface and cut each into strips about 1" wide. Weave strips into a lattice crust. Transfer to a baking sheet coated with cooking spray. Lightly brush top with beaten egg/water. Bake for 25 minutes. Remove and set aside.

For the blackened chicken...

  • Mix dry seasoning and toss with chicken pieces. Heat a cast-iron skillet or dutch oven to medium-high heat. Add 1 tablespoon each of butter and canola oil to the pan and add chicken pieces in batches, searing on all sides. Reserve cooked chicken pieces.

For the pie filling...

  • Reduce the heat to medium and add butter to the skillet. Add the carrots, onions, and celery and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook for 3 minutes. Gradually stir in the broth and milk and heat to a boil. Cook and stir until the mixture boils and thickens. Add additional liquid if too thick.

To assemble...

  • Stir in the blackened chicken and 3 tablespoons parsley. Pour mixture into a 9"x9" baking dish. Top with lattice crust, trim excess edges. Place the casserole onto a baking sheet. Bake for 20 minutes or until the filling is hot and bubbling and the pastry is golden brown.