Sunday's Dinner -A great way to sneak in more vegetables, and still have a delicious heartwarming meal.

Adam loves chicken pot pie. He stocked his freezer full of those cheap one's you buy in the store, when he used to share an apartment with 5 other guys. Now that he has a wife, who enjoys to cook, he gets to eat a healthier version of his his beloved chicken pot pie.

Notice there is no pie crust on the bottom or sides. This helps cut out some calories, by just placing pastry on top.

Chicken Pot Pie for Adam

Preheat oven to 400 degrees and grease a 9x13 pan. Set out frozen puff pastry on counter to thaw.


Filling:

3 cooked and diced chicken breasts
1 small Onion (we are not huge onion fans, you can use a medium onion if you like)
3 diced red potatoes 
4 large carrots, peeled and sliced
3 stocks celery, chopped
2 cloves garlic, minced
3 tablespoons butter
* add any other vegetables you might like
 
To make the filling, melt the butter in a large skillet over medium heat. Add the onion, carrots and potato to the pan, and sauté for about 5 minutes. Mix in the garlic, celery, and any other vegetables you want to add, and cook for about 15 minutes more, until the potatoes are tender. Once the vegetables are finished cooking, turn off the heat and mix in the chicken. Season with salt and pepper to taste.
Sauce:

8  tablespoons butter
1 cup flour
2 1/2 cups chicken stock
1/2 cup heavy cream (use milk for less fat)
Dash of hot sauce (we use cholula)
Dash of worcestershire
Salt and pepper


To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth (it will be sort of a paste). Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream, the hot sauce, the Worcestershire and season with salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well.
 
2 sheets frozen puff pastry
1 egg white, lightly beaten

Pour into a greased 9x13 pan. Lay puff pastry sheets over filling, and brush with beaten egg white. (This ensures a nice golden shiny crust.) Place pan on a rimmed baking sheet in case it bubbles over while baking. Bake for 20-25 minutes, until golden brown.

Can't wait till next weekend, so I can cook some more yummy meals. We are having the missionaries over for dinner Saturday. Should be a good time. Still haven't decided what I am going to make them.