Herbed Chicken Pot Pie

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Herbed Chicken Pot Pie

1 1/2 cups potatoes, diced
1 cup carrots, diced
1/2 tsp salt
1 tbs olive oil
1 1/2 cups boneless chicken breasts, cut into cubes
1 cup celery, diced
1 cup onion, diced
1 tsp Cajun seasoning
3 tbs butter
1/3 cup all-purpose flour
2 cups chicken broth
1 tbs snipped chives
2 tbs chopped parsley
1/2 tsp dried marjoram or thyme
1/2 to 1 cup frozen peas, thawed
Kosher salt and freshly ground black pepper, to taste
1 sheet puff pastry — 1/2 package or pie crust dough
1 egg
1 tbs water
Optional:  chopped chives or sesame seeds, for garnish

Grease a shallow 2 1/2-quart or 3-quart baking dish.

Put potatoes and carrots in a medium saucepan.  Cover with water and add about 1/2 tsp of salt. Cover the pan and bring to a boil over medium heat. Reduce heat to low and cook for about 8 to 10 min, or just until tender. Drain and set aside.

Heat the olive oil in a skillet or saute pan over medium heat. Saute the chicken pieces with celery, onion, and Cajun seasoning. Cook, stirring until chicken is no longer pink. Transfer the chicken to a bowl and set aside.

In the same saute pan or skillet, melt butter over medium-low heat. Add flour and cook, stirring, until well blended and bubbly, about 2 min. Stir in chicken broth and continue cooking, stirring, until thickened and simmering. Add the potatoes, carrots, and chicken mixture, along with chives, parsley, marjoram, and peas. Stir gently to blend. Taste and add salt and pepper, as needed.

Heat oven to 350°.

Roll out pastry to fit your baking dish. Spoon chicken and vegetables into the prepared baking dish and fit the pastry over the filling. Brush gently with the egg mixture and cut several 1 to 2-inch slits in the top to let steam escape.

Sprinkle chives or sesame seeds over the top of the crust.

Bake for 25 to 30 minutes, or until golden brown and the filling is bubbly.  Serves 6 

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