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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, September 10, 2013

Chicken Pot Pie

I had a friend ask me if I'd ever posted a chicken pot pie recipe on SFFS...and I couldn't believe I had NOT. I used to make CPP all the time when my kids were little. It was one of those throw together easy recipes that busy moms love. I've come a long way, baby...and now have a recipe that is more homemade. Using puff pastry instead of pie crust makes it a little bit special. You can change up the veggies to whatever you like, too! Yummy!

Chicken Pot Pie 



1 cup diced potatoes (I left the skins on)
1 cup sliced carrots
1/2 cup butter (1 stick)
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 1/2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken (I used rotisserie)
1 cup frozen peas
1 cup frozen corn
1 sheet puff pastry
1 egg for egg wash ~ if desired

Preheat oven to 400°. Spray a 9x11 inch baking dish with cooking spray.

Place potatoes and carrots in a large saucepan. Add enough water to cover. Bring to a boil. Reduce heat and cook, covered, 8-10 minutes or until vegetables are crisp-tender. Drain.

In a large skillet, melt butter over medium-high heat. Add onion and cook and stir until tender.

Stir in flour and seasonings until blended.

Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened.

Stir in chicken, peas, corn and potato mixture.

Remove from heat. 

Pour mixture into prepared pan.

Unroll pastry sheet. With a rolling pin, roll pastry to fit into baking dish. Lay on top of chicken mixture. Cut slits into top of pastry. Brush with an egg wash.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving. 

Let's go!

Let's go!


Boil the chopped carrots and potatoes for about 10 minutes...then drain.
Boil the chopped carrots and potatoes 
for about 10 minutes...then drain.


Cook the onion in the butter until tender.
Cook the onion in the butter until tender.


Then add the flour and spices and cook that for a couple of minutes.
Then add the flour and spices and 
cook that for a couple of minutes.


Add the milk and chicken broth. Stir to combine and thicken.
Add the milk and chicken broth. 
Stir to combine and thicken.


Add the chicken and veggies.
Add the chicken and veggies.


Pour into your prepared pan.
Pour into your prepared pan.


Top with your puff pastry then brush with beaten egg.
Top with your puff pastry then 
brush with beaten egg.


Bake until golden brown and bubbly. Allow to cool for a few minutes then eat!!
Bake until golden brown and bubbly. 
Allow to cool for a few minutes then eat!!