Sunday night is downright depressing.  With Monday looming over your head like a dark cloud, it’s important to treat yo’ self, especially in these cold winter months.  Mac and cheese, homemade pizza, a nice hearty soup or chili are all good options. But if you’re feeling fancy and all-American, which is pretty much how I feel all the time, chicken pot pie is the way to go for a cozy Sunday night supper. There’s something so incredible about that herbaceous, brothy gravy, crisp veggies and tender chunks of chicken all under a golden puff pastry roof. Now, that’s a house I would like to live in. All year round. Utensil advice: use a spoon for this. It’s that good.

Chicken Pot Pie 

Based on Mark Bittman’s Chicken and Vegetable Cobbler recipe 

3 tbsp olive oil

1 leek, washed well and chopped

2 carrots chopped

2 cups quartered button mushrooms

1 1/2 cups of chicken broth

3 boneless skinless chicken thighs, diced

salt and pepper

1 cup frozen peas (or any mixed veggies you like)

4 sprigs of thyme

2 tsp corn starch

1 sheet frozen puff pastry dough

1 egg, lightly beaten

Preheat oven to 400 degrees. Heat oil in a large frying pan over medium heat and add chopped leek. Add salt and pepper and cook for about 5 minutes until soft. Add mushrooms and saute for 8-10 minutes. Add chicken stock, thyme leaves, carrots and chicken. Cook until chicken and carrots are tender, about 10 minutes. Add frozen peas and cook for another minute or so. Whisk the cornstarch and a few tablespoons of the broth together and add the mixture back into the pan. Stir until the liquid thickens a bit. Pour into a baking dish, top with one sheet of puff pastry. Make sure there are no holes as the liquid will seep out and prevent the crust from cooking. Brush with lightly beaten egg and bake for about 30 minutes. If the crust is getting too brown just cover loosely with foil and continue baking.

Notes: The first time I made this, I put slits in the crust which resulted in lots of liquid seeping out and pooling on top of the crust. Bad news. Don’t make clever slits like I did. Also, I’ve used boneless skinless chicken breasts instead of thighs, and it’s just ok.  I found the thighs to be infinitely better. They stay super tender and moist.