Lately, with being pregnant + running and cleaning up after a 19 month old, I have not been too enthusiastic about cooking. We ate out so much last month our bills racked up pretty quick. Maybe also because i’ve been having such particular cravings.. like Ramen. Udon. Random asian food.

Anyway, as I am finally out of my 1st trimester, I’m hoping that i’d get more energy back SOON. I need it. Emma’s survival depends on it. lol.

So i’ve been trying to think of quick and easy yet super comforting home cooked food that I still feel proud to serve my 3 family members and myself, including the one in my belly. Maybe just with a little few short cuts here and there, we still maintain a richness in flavor and less work for ourselves. I used to make everything from scratch, yes everything. Down to the pie crusts, the ladysfingers in tiramisu, everything. Now, I simply don’t have the time or energy! So store bought puff pastry it is, and I even used a rotisserie chicken I bought for $4.99 at the grocery store instead of roasting my own, and that gave the pot pie that extra oomph of flavor! I just removed all the skin to prevent it from getting all greasy. I also used the leftover bones from the rotisserie chicken after getting all the meat off, to make my own quick and easy chicken broth which turned out to be so flavorful and so easy to do!

The hubby loved the pot pie and took all the leftovers to work today for lunch (:

So here’s the recipe!

Chicken Pot Pie

Half medium size yellow onion

2 – 3 teaspoons chopped garlic

1.5 teaspoons fresh thyme

1 bay leaf

1 crate of sliced baby bella mushrooms (about 15 – 20 whole mushrooms)

1 cup of frozen chopped carrots and peas

1 medium size yukon gold potato, diced

1 rotisserie chicken, chicken meat removed and chopped into chunks

2.5 cups chicken broth (made from left over rotisserie chicken bones boiled in 3 cups of water for 30mins)

1/4 cup flour

3/4 tablespoon sugar

1 tablespoon heavy cream

Salt & pepper to taste

1 sheet of frozen puff pastry, defrosted

Egg wash

Start by preheating oven to 400F. In a frying pan, add olive oil and sauté chopped onions on medium heat til translucent and soft. Add in garlic, sauté for 1 minute, then add in mushrooms. Fry til mushrooms are slightly brown and soft. Add diced potatoes, bay leaf and chicken broth. Add flour in 2 parts, and simmer for 5 – 6minutes til potatoes are fork tender and sauce starts to thicken. Then add chicken chunks. Add fresh thyme, salt, pepper and sugar. Simmer for another 5minutes and add tablespoon of heavy cream right at the end. Stir through and transfer to casserole / soufflé dish. Trim puff pastry to fit over your baking dish of choice and brush egg wash all over the puff pastry as well as between the dish and pastry so it will stick nicely. Poke a few holes using a fork in the top of the puff pastry to allow steam to be released while baking. Bake for 20mins or til puff pastry is golden brown and puffed up beautifully. Serve with some cracked black pepper over the top and perhaps a chilled glass of Sauvignon Blanc if you are not pregnant like me…