Holy chicken pot pie! This little number has me going all sorts of crazy! Like, my oh my, oh my, I can’t stop thinking about it crazy. Like over the moon crazy. I think you get the point. It all started when Houston was rained on for literally a week straight! And all I wanted to do all week was sit around with a big blanket draped over me, with a good book, and a cup of coffee. ♥ So naturally all I wanted for dinner, 5 nights in a row, was comfort food. My mom has been making this aH-mazing chicken pot pie ever since we were little and it was one of my most favoritest meals since. She tops hers with lots of mozzarella cheese that melts up so nicely in the oven and gets all nice and bubbly and gooey! Mine is a little different than hers as it’s topped with a layer of, (wait for it) flakey puff pastry crust. Something about childhood meets smooth and creamy chicken goodness, meets buttery puff pastry crust, meets fresh veggies. And it’s got L-O-V-E written allllll over it. I took the liberty of adding in a handful of crimini mushrooms – we like mushrooms around here. If you don’t care for them, leave ’em out. It’s just as good without them! Layer on shredded mozzarella or even swiss would be great. I won’t be mad at you if you choose the cheese (my mom prefers it that way too) over my puff pastry crust. Either way this chicken pot pie is off the chain! Get on the chicken pot pie train. It’s finally getting cold, you need something to warm your insides and this is exactly what you need. ♥ ♥
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Depending on whether you’re using individual ramekins or 1 large baking pan to bake the chicken pot pies, you may need 1 or 2 sheets of puff pastry.
