There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.
1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.
Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.
Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.
Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.
Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.
Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.
Before serving, taste and adjust the salt and pepper to your liking.
As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.