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.

Deconstructed Chicken Pot Pie

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6

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!
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!

XO SaraLynn

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

Deconstructed Chicken Pot Pie with Puff Pastry | Serendipity by Sara Lynn
How to make easy deconstructed chicken pot pie.

Roasted Vegetable Orzo Salad

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While in London, I ate french fries and gelato every single day.  I also indulged in a pint (or two) of craft beer.  Every single day.  For a month straight.  In short, my destructive, unhealthy diet was a sober vegan’s worst goddamn nightmare.

Needless to say, by the time I got home, I was prepping myself for an intense detox consisting of straight juiced kale and other horrible concoctions nutrition bloggers insist are good for the body and the soul.

While I didn’t *exactly* end up subjecting myself to some kind of horrible, liquid diet (I mean, last weekend was my birthday, so of course I was going to eat steak and cake!), I was able to come up with some yummy, clean recipes.

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One recipe from the mix is this roasted vegetable orzo salad.  It’s light and summery which made me extra excited to eat it for lunch all week.

Although I’m longing for sweater weather season with soup-based dinners and a nice mug of warm tea before bed every night, I’m still trying to push as much summer recipes into my life as I can before it’s too late!

This recipe is especially great served over spinach with a little extra dressing and a grilled chicken breast.

On a side note: My heartburn has gone away since I started incorporating more veggies and less french fries into my life.  Weird right?!

Roasted Vegetable Orzo Salad:

1 1/2 c. orzo pasta (whole wheat if you can find it)

2 zucchinis, cubed

2 yellow squashes, cubed

1 red bell pepper, diced

1 yellow or orange bell pepper, diced

1 can chick peas, drained

1/2 c. walnuts, toasted

Crumbled feta, for topping (optional)

Dressing:

1/4 c. olive oil

2-3 Tbs. red wine vinegar

2 garlic cloves, chopped

1/2 tsp. Dijon mustard

1/4 tsp. dried parsley

Onion powder, to taste

Salt and pepper, to taste

Pinch of sugar, agave, or honey

Preheat oven to 350* F.  Toss zucchini, yellow squash, and bell peppers in olive oil and a few pinches of salt.  Spread onto a greased baking sheet.  Bake for about 20 minutes, or until tender.

Meanwhile, cook orzo according to package directions.  Drain and let cool to room temperature.

While pasta is boiling, whisk dressing ingredients together until incorporated.

To make the salad, mix cooled roasted veggies with the orzo, chickpeas, and walnuts.  Pour dressing over the top and mix to coat the orzo.  Cover with a lid or plastic wrap and store in the fridge until ready to eat.

Serve with crumbled feta over the top.

Makes 4 entree servings or 8 side servings.

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Although I miss the nights of drinking pale ale at the Craft Beer Company in London, eating deep fried foods, and laughing with my friends, I’m also happy to be on a normal eating schedule again!

It’s also nice to not have to take an antacid before bed every single night.

Can’t say I wouldn’t do it all again!

Signature

Song of the Day: Smother–Daughter

Thai Marinated Cucumbers and The World is a Beautiful Place (and I Am No Longer Afraid to Die)

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Does anybody (besides me) like the smell and idea of pickles but not actually like pickles themselves?

Because I’m finding that I have that kind of relationship with pickles.  I want to like pickles, I just have a hard time with them for some reason.

Probably cause I’m a weirdo.

Which is coincidentally what my roommate thinks I am after I took him to see The World is a Beautiful Place and I Am No Longer Afraid to Die (or to shorten it: The World is a Beautiful Place/TWIABP)

Oh, you don’t know who that is either?

I’m not surprised actually, but you should check them out.  I’m a little bit in love with them <3

(ily TWIABP)

Uhhhhhh…back to the pickle thing now?

I’m not huge on pickles, although I am trying, but I looooove Thai marinated cucumbers.  I don’t know how you couldn’t.  They’re kind of sweet and vinegar-y and go great with chicken satay with peanut sauce or homemade ramen just sayin’.  Also, they’re way healthier than pickles, so there’s that.

And you should try them about rightthisverysecond.

Okay?

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Ingredients:

1 cucumber

1/4 c. rice vinegar

2 Tbs. sugar

1 clove garlic, minced

Salt and pepper, to taste

Red chili flakes, to taste

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Slice your cucumber.  I really like pickling cucumbers for these because they’re super crunchy, but I couldn’t find any at the store this time, so a regular one works just fine! (Also, this is like, half a cucumber because that’s just what happens sometimes).

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Whisk together the vinegar, garlic, sugar, salt, pepper, and chili flakes.

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Pour vinegar mixture over cucumbers.

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Mix together.  Let marinate for about 20 minutes (or longer if you like it really strong) and then pour out extra vinegar.

“Hey Sara, you need to go get your nails done now”–you guys.

“I know, I’ll try to do better in the future”–me.

(Thank for loving me anyways) (Even when I enter weird made up commentary mid directions).

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Put these on everything.

XO Sara

Song of the Day: Space Exploration to Solve Earthly Crises–TWIABP (fitting, yes?)

Also ft. Chris Zizzamia who does an awesome spoken word/poetry collab with the band which you will hear in this song!  Cool, right?

Balsamic Marinated Steak with Roasted Vegetables

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Midterms are over.  I actually think I can hear angels singing right now…

It’s nice having a life after major tests are over.

To celebrate Halloween (and Nevada Day!) and the end of midterms, some of my family and I went to Disneyland.  Which was super fun and amazing and Disneylandish.

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ariel

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Me and my mom’s Halloween costumes in Disneyland!  Can you guess who I am?

Lately, my roommates and I have gotten into the bad habit where about once every week or two, we stay up too late drinking craft beer (or cranberry vodkas in my case) and doing ridiculous things.  Last night we ended up getting nerf guns at Wal Mart at midnight so we can ignore our priorities and hide behind corners to shoot each other with little styrofoam darts.

College, right?

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Luckily, I still do things that most college kids don’t do.  Like voting, caring about important issues, making nice meals…

I haven’t given up yet guys.

However, let me tell you now: It gets dark around Reno at about 5 starting in October, so the prep pictures are pretty dark, and this meal is not the prettiest.

However, it does look very comfy and winter-y and I promise you, it’s so good.  And it only takes about 30 minutes of actual work.  The rest is marinating/cooking time.  It’s worth it.  I swear.

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Serves 2

Marinade:

1/4 c. balsamic vinegar

2 Tbs. olive oil

2 cloves garlic, chopped

1-2 tsp. Dijon, to taste

2 tsp. dried rosemary

1/2 Tbs. brown sugar

1/2 tsp. lemon pepper

Salt, to taste

Ingredients:

2 thinly cut sirloin steaks (or whatever steak you prefer)

1 zucchini, cut in larger chunks

1 red bell pepper, sliced

2 red potatoes, thinly sliced

Olive oil

Garlic powder and Onion powder, to taste

Salt and pepper, to taste

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In a bowl, whisk together marinade ingredients.

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Add 4 Tablespoons to steaks.  I put my thin steaks in ziplocs with 2 Tbs. of marinade each, and let them marinate for 2 hours.  You can do overnight if you like, but definitely do at least a couple hours!

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Cut zucchini into larger chunks.  I cut them into four spheres and then cut those into fourths.  If that makes sense?

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Slice red bell pepper.  Remove seeds!

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Mix veggies in a bowl with remaining marinade.  Let marinate for a couple hours also.

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When you’re ready to prepare dinner, dice potatoes into thin chunks.

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Preheat oven to 400* F.  Place potatoes on a foil lined baking sheet.  Drizzle with olive oil, garlic powder, onion powder, salt, and pepper.  *The reason I did not marinate the potatoes with the rest of the vegetables is because they did not get crispy when I marinated them.  You could try to mix them with marinade to make it easier.  Totally up to you!*

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Remove veggies from marinade and place on baking sheet.  Discard remaining marinade.  Bake veggies for 30-40 minutes, or until tender.

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About 8 minutes before veggies are done, pan fry your steaks to desired doneness.  This is for thinly cut sirloin steaks.  If you use regular steaks, allow yourself more time to make steaks.  Alternatively, you can grill them.  Which I would have done if it wasn’t 45* outside.

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Serve steaks over roasted vegetables.  You can cut the steak into strips if you want pretty steak, or you can just leave it whole to make it easy.

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Balsamic + Steak + Roasted Vegetables = So good and so healthy.  I was a happy Sara.

Until next time, my friends.

XO Sara

*Song of the Day*: Low Light Assembly–The World is a Beautiful Place and I Am No Longer Afraid to Die

Beef, Vegetable, and Wild Rice Soup

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With fall making its slow appearance, all I can think about is soup at all times.  Even when it’s too warm for soup (a.k.a. right now, or even in the summer), soup is a (not so) guilty pleasure that I look forward to year round.  Right in the midst of midterms and projects, I’m always looking for easy, one-pot meals that can be simmered away while I study.  Enter beef, vegetable, and wild rice soup: a wholesome meal made in my dutch oven served with crusty, whole-grain bread and a simple, garlic-y side salad.  After a long day, nothing is better than cuddling up on the couch with this soup.  I promise.

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This soup can be changed based on whatever veggies/meat you have in your fridge.  Add onions, turnips, potatoes, replace chicken for the beef, use brown rice instead of wild rice, add some thyme, etc.  Just throw your veggies, meat, and rice into a pot.  Walk away for an hour or so.  Come back.  Bask in the glory of fresh veggies + earthy rice + seasoned beef.  Dinner plans finalized.

Ingredients:

Olive oil

1 lb. stew meat, cubed

1 carrot, sliced

2 celery stalks, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 qt. low-sodium beef broth

1/2 c. red wine

1 bay leaf

1/2 tsp. marjoram

1/2 tsp. parsley

Few drops Tabasco

1 beef bouillon cube

Salt and pepper, to taste

1 c. wild rice

1/2 c. frozen peas

1 zucchini, sliced

Heat the olive oil in a large soup pot.  Brown the beef for a few minutes.  Add carrots, celery, and onion and cook until it starts to sweat.  Add garlic and wild rice.  Slowly stir in beef broth, red wine, marjoram, parsley, Tabasco, bouillon cube, salt, and pepper.  Simmer for 20-30 minutes until the vegetables and wild rice are tender.  Lastly, add frozen peas, and zucchini.  Simmer for an additional 10 minutes.

*Notes*

You can use full sodium beef broth and exclude the bouillon cube if you prefer.  I just like being able to control how much salt goes into the soup, and I found this yields the best results.

Zucchini and peas are added last so that they do not get too soggy,

*To make in a crockpot*: I have actually never done this, but I do not think it would be too hard.  Just ad all of the ingredients excluding the rice, peas, and zucchini.  Cook on high 4-6 hours or low 8-10 hours.  Add rice, peas, and zucchini 30 minutes-1 hour before serving.

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XO Sara

*Song of the Day: Trailer Trash–Modest Mouse*