Sara Foster's Southern Kitchen
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southerncooker from Boomer, NC
I thought this was fantastic. The only reason I didn't give it a 5 is that son didn't care for the butternut squash in his and picked it out. Hubby didn't try it as he had eaten a huge lunch and wasn't hungry at supper time, also he's not a big chicken eater. Dad had also eaten a big lunch with hubby and didn't try any either. Mom said it was ok but not her favorite.
I thought this was a perfect fall supper. It was loaded with mushrooms which my family loves. I had to use portebella instead of the mixture called for since I couldn't find any at the three stores I visited. Not your typical chicken pot pie since in place of the usual veggies, in addition to the mushrooms it had butternut squash which I thought gave a nice flavor. I also loved the puff pastry topping.
This recipe does take some planning ahead since you have to thaw your puff pastry, roast the squash, sauté the onions and mushrooms, make the sauce and cook and shred the chicken. I also made the broth which I used in this recipe when I cooked my bone in chicken breasts. I bet this would also be delicious with thighs. Once the pie is together and the topping on and egg wash applied the pie needs to rest in the fridge for at least an hour, then it bakes in about 45 minutes. Mine was actually done in about 35 minutes.
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