Sheet Pan Chicken Cordon Bleu with Dijon Sauce

This sheet pan chicken cordon bleu is rolled up with smoky ham, melty Swiss, and topped with an herby Dijon sauce. Served with garlicky roasted broccoli, this is one of my go-to easy weeknight dinners!

An overhead image of two white plates with sliced chicken cordon bleu and broccoli on a grey table with a gold sheet pan with more food in the left upper corner and a beige linen in the right lower corner.
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Thai Chicken and Rice Soup

This Thai chicken and rice soup is one of our favorite cozy, one-pot weeknight dinners that we usually make once a month, regardless of the season. Inspired by Thai flavors, this soup has lime juice, fish sauce, soy sauce, and herbs for a spicy, fresh, and perfectly savory soup!

An overhead shot of a bowl of chicken and rice soup with fresh herbs, surrounded by another bowl of soup, herbs, and hot sauce on a grey speckled table.
Continue reading “Thai Chicken and Rice Soup”

Coconut Curry Chicken Satay with Peanut Sauce

Coconut Curry Chicken Satay with Peanut Sauce

If I could fill a pool with anything in the world, it would probably be coffee or some type of melted cheese.  However, if both of those options were unavailable, then I think my third choice would have to be peanut sauce.  I would float on rafts made out of spring rolls, and the pool noodles would be actual noodles.  It would be kind of gross, but in the best kind of way.  Thai food is one of my all-time favorites, and I think the peanut sauce might be like, 80% of that reason.  One of my favorite Thai restaurants in town serves it with pretty much everything on their menu from chicken satay to salads, and I am here for it.  My favorite thing to eat it with is the curry puffs, which is essentially a Thai samosa.  I could honestly eat three or four plates to myself.  They serve all their dishes with some marinated cucumbers, and the combo of sweet, salty, tangy, and crunchy haunts my dreams. Continue reading “Coconut Curry Chicken Satay with Peanut Sauce”

Deconstructed Chicken Pot Pie

(Updated 10/6/2019) An easy, deconstructed chicken pot pie made with plenty of fresh vegetables, thyme, parsley, and topped with buttery puff pastry!

Deconstructed chicken pot pie | Serendipity by Sara Lynn
Pot pie made with puff pastry.

PSA: Please be nice to college students, we are in the midst of midterms and life is a lot to deal with right now!!!!!!!

Over the past couple of weeks, I have been a giant ball of college-related anxiety which has led me to staying up into the early hours of the morning working on business plans and marketing research studies while living off of scrambled eggs with toast.  I’ve also been fighting the early stages of a cold by popping obscene amounts of Vitamin C and drinking Immune Boosting Tea.  The cabin fever is getting to a Jack Nicholson-level that makes me dream of hiking and Tahoe beaches and weekend roadtrips to San Fran.

In times like these, I find the only cure is to take a couple of hours to indulge comfort food, a sleeve of Milanos, and a lighthearted tween movie, normally of the Disney variety, although that is not required.  My choice of the moment is Princess Diaries.  But I digress.  What I’m really here to talk about is the comfort food component.

How to use puff pastry.

My comfort food of choice: easy, cozy deconstructed chicken pot pie.

Today, we have chicken pot pie that has been deconstructed, because there’s less time between preparation and consumption, and also puff pastry is the jam.  I developed the recipe randomly one weekend with ingredients I had sitting around in my fridge, and I will never look back.  As far as I’m concerned, chicken pot pie is the best food to cure sadness, and also it’s the best way to say goodbye to the winter season.  While this is not necessarily a “traditional” pot pie, it has all of the components. Chicken, veggies, thyme, crust, warmth, happiness. And you’re probably eating it snuggled up in a blanket while watching a movie.  I *highly suggest* making this one last time before BBQ season officially hits.

How to make deconstructed chicken pot pie

This is a very easy pot pie recipe! It’s one of my favorites for the weekend, because it only takes like, an hour total. I prefer to make little mini chicken pot pie cocottes, but it’s not necessary. You can also make this a one-pot deconstructed chicken pot pie if you feel so inclined! You just have to boil the chicken and potatoes, saute the veggies, and thicken the sauce. After, top it with buttery puff pastry! And then dig in while it’s way too hot, burn your lip, and have the *ultimate* chicken pot pie situation.

Also, this recipe is easy to switch up! Use whatever veggies you have laying around. You could do broccoli or green beans or mushrooms if you’d like. I kind of think mushrooms have the texture of a slug, so I avoid them. But do you!

And speaking of mushrooms, you could totally make this recipe vegetarian by subbing chicken for mushrooms and using veggie broth! Super easy. Have fun. Get creative. Go crazy, girl.

(On another note, if you know anyone interested in funding a coffee shop/bakery or a weekend vacation, or you have some secret knowledge that I’m a princess and therefore deserve to be in the far away land of Genovia wearing pretty ballgowns and living in a castle instead of studying my brains out in college, you know where to find me).

How to make individual casseroles.

Deconstructed Chicken Pot Pie


Notes: This will feed six people if you have other sides involved. If you have big eaters, this will probably only feed four.

Make it vegetarian by subbing the chicken for mushrooms and using veggie broth!

You can also use regular pie dough if you prefer that over puff pastry.

You can use ramekins or cocottes. I like Staub and Le Creuset. These are the cocottes I used for this recipe.


A very closeup image of a white bowl of chicken pot pie topped with puff pastry on a marble counter.

Deconstructed Chicken Pot Pie

This quick stovetop chicken pot pie with puff pastry crust is one of my favorite cozy meals! This pot pie is super simple and makes for a lovely weekend dinner.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 1 egg, whisked with 1 Tbs. water (a.k.a. egg wash)
  • 1 lb chicken breasts or thighs
  • 3 small gold potatoes, peeled and diced
  • 1/4 cup unsalted butter
  • 3 carrots, peeled and sliced
  • 2 celery stalks, small dice
  • 1 large shallot, minced
  • 1/3 cup peas
  • 1/3 cup corn
  • 2 large cloves garlic, minced
  • 1/4 cup flour
  • 1 1/4 cup chicken broth
  • 3/4 cup milk
  • 1 tsp fresh thyme
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions
 

  • Preheat oven to 400° F. Line a baking sheet with parchment paper. Grab 6 ramekins/cocottes to make mini chicken pot pies. To make a one-pot recipe, make sure you have a deep 12-inch pan.
  • Place your puff pastry on a floured surface. Roll out any cracks in the pastry with a rolling pin. Using your ramekins as a guide, cut out six rounds. (If you’re making one-pot chicken pot pie, you can just leave it as a big rectangle). Place the puff pastry rounds/rectangle on a baking sheet, and brush with the egg wash. Bake for 12-15 minutes, until a deep golden brown. Set aside.
  • Place the chicken breasts (or thighs) and potatoes in the 12-inch pan, and cover with water. Bring to a boil, and reduce to a simmer. Cook 15-20 minutes, until the potatoes are fork-tender and the chicken is cooked through. Drain the chicken and potatoes. Then, cut the chicken in bite-sized pieces. Set aside.
  • Wipe the 12-inch pan clean, and place it back on the stove over medium-high heat. Melt the butter in the pan, and add the carrots, celery, and shallot. Cook, stirring occasionally until the vegetables are tender and starting to brown on the edges, about 8 minutes. Add the peas, corn, and garlic, and saute for about 30 seconds, until the garlic is fragrant.
  • Sprinkle the flour over the vegetable mixture, and cook for a minute or two. Then, slowly whisk in the chicken broth and milk, until the mixture is smooth and starts to thicken. Add the chicken, potatoes, thyme, parsley, salt, and lots of pepper. Taste, and season as necessary. Let the mixture simmer for about 10 minutes.
  • Divide the chicken pot pie filling between the six ramekins. Top with the puff pastry rounds, and serve! For the one-pot version, place the puff pastry rectangle on top of the filling. Cut into 6 slices, and serve. Enjoy!

Nutrition

Serving: 1servingCalories: 381kcalCarbohydrates: 31.6gProtein: 28.1gFat: 16.1gSaturated Fat: 7.8gCholesterol: 90mgSodium: 354mgPotassium: 815mgFiber: 3.2gSugar: 4.6gCalcium: 89mgIron: 3mg
Keyword autumn, chicken, dinner, main meals, pie, winter
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!

XO SaraLynn

*Song of the Day: Maps by The Yeah Yeah Yeahs

Chipotle Spiced Chicken Tacos with Cilantro-Lime Crema

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Hi guys!

I’m writing this post late in the night purely because there’s a good chance I’ll be on a small hiatus for the next few weeks.

Why?

Because I’m moving!  Yep, the past week all I’ve been doing is packing away.  We even got a 26 foot trailer to pack it all in.  Crazy!

So, about these tacos.  I’ve been craving Mexican food so badly the past few weeks but have yet to get it.  And even though what I’m really craving is deep fried chips with salsa, and globs of gooey cheese over shredded beef, this was a pretty good sub for a healthy dinner.

And just in case you’re wondering, my brother (and I quote) said these were “the best tacos he ever had”.  A nice compliment if I do say so myself.

The best part?  They’re sooo easy!  They only took me about 1 hour to make from prep to dish-washing, and some of it can be made in advance if needed.

Keep reading for the best tacos ever 😉

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XOXO Sara Lynn

*Song of the day: Beach Demon by Wavves