Chicken Artichoke Pie

I got in the cooking mood and decided to play around with new ways to do old things. One thing we really like is chicken pie, or chicken a la king…I had some puff pastry in the freezer and so I decided to make a pie. In hindsight I wish I would have put the puff pastry on the top of the chicken mixture rather than under it but my family liked it this way- so who am I to argue?

Because of the use of cream it was velvety and creamy, the lavender added a citrussy kick. Absolutely perfect, there were no leftovers.

Chicken Pot Pie

1 box puff pastry

1 1/2 lbs chicken breasts

1 large can artichoke hearts, quartered

4 carrots peeled and cut into ovals

2 onions chopped

1 clove garlic

1 pint of organic chicken broth

1 Tbs lavender buds

1 tbs tarragon

Salt and pepper to taste

1/4 c flour

1 c heavy cream

1 c whole milk

1/4 c unsalted butter

Cut chicken in chunks and add to pan with onion, carrot,garlic, tarragon, and lavender. Pour half the chicken broth over and simmer, adding broth as needed until chicken is cooked, about 30 minutes, Add artichokes.

Mix flour, cream, butter and milk and microwave stirring often until thickened. Add to the pan of chicken, add remaining broth. Simmer until thickened.

Meanwhile press both sheets of puff pastry into a 13×9 pan and up the sides (or save for the top, whichever you prefer). Bake at 375 until puffy. Add chicken mixture and bake 30 more minutes.

If you are putting the pastry on the top then pour the chicken into a greased pan and lay the pastry over the top. Bake as directed.

Serves 8