Wednesday, January 6, 2010
Chicken Pot Pie
I've tried several chicken pot pie recipes, but this one really conquered my savory tooth! I saw this recipe on TV some time ago, and decided to give it a try. I wasn't wrong at all. Lots of creaminess, hearty, delicious food came out of my oven!
Again.... if you read this blog, give this recipe a try, you won't regret it!
1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded (*)
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed
1 sprig fresh oregano
2 sprigs fresh thyme
2 small garlic cloves, minced
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream
1/3 cup dry white wine
1 1/2 cups peas, blanched
1 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tablespoon heavy cream, for egg wash
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken (shredded), sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, thyme, oregano, garlic, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes, or until bubbly and golden on top.
(*) If you buy a roasted chicken, buy the regular kind, no flavors added (like bbq, lemon, etc.). If you boil, roast or slow cook your chicken, make sure you add some onions, carrots, garlic or celery to flavor the chicken, it can make a HUGE difference.
Source: Adapted from Food Network - Recipe courtesy Sandy Pollock and Crystal Cook.