lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 4, 2009

Chicken Pot Pie

C's favorite dish that I make is Chicken Pot Pie. He's had a rough week, so with that and the cool front that blew in over the weekend, I decided to make it on Monday night. I pulled a lot of the recipe from Ina Garten and adapted it to make it easier and to suit my tastes more. I don't always use the egg wash, it really isn't super necessary.

Over the years of making this, I have found that canned broth works much better than homemade stock, which is too fatty with all the fat that is in there. I also get lazy and don't cut the puff pastry into a round, plus that leaves more yummy puff pastry for eating!

Chicken Pot Pie

½ cup butter
1 garlic clove, minced
1 small shallot, minced
1 cup flour
1 pint of cream (or half and half)
1 ½ cans of chicken broth
1 bay leaf
1 teaspoon dried parsley
1 teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
10 oz package of mixed frozen vegetables
1 sheet of puff pastry
1 egg

Preheat the oven to 375. Boil potatoes in a small saucepan for 10 minutes. Melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the cream, whisking more to incorporate into the roux. Add 1 ½ cans of chicken broth. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Pour entire mixture into a large, round casserole or soufflé dish. Roll out a sheet of puff pastry and cut a circle a bit larger than the soufflé dish. Place the pastry on overtop of the dish and crimp the edges, make sure to make a couple of slits in the top to let air out. Brush with an egg wash. Bake at 375 for 30-40 minutes until the mixture starts to bubble and the pastry looks golden brown. Place a cookie sheet under the casserole to catch overflow and make it easier to remove the pot pie.
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