Thursday, December 18, 2008

Pot of Chicken Heaven!


Yes this is Chicken Pot pie but OOOOH it's sooo much more! It's comfort heaven! Now Chris did make the comment that "there's a lot of STUFF in here" (aka veggies) but he still ate most of it! Next time i'll just chop them smaller for him... but i like my with the Chunks! The pastry puff topping was amazing and really MADE this dish! It was so easy and looked like a gourmet meal when it was finished!

Individual Chicken Pot Pies
William Sonoma (But i got from Elizabeth's Edible Experience)

Ingredients:

8 Tbs. (1 stick) unsalted butter, cut into
1/2-inch cubes
1/2 cup all-purpose flour
4 cups chicken stock (I added another 1/2c or so)
1/2 tsp. chopped fresh thyme
1 bay leaf (I used two)
1/2 cup chopped yellow onions (or a little more)
1/2 cup chopped celery (and a bit more)
1/2 cup peeled and chopped carrots(more again)
1/2 cup chopped white button mushrooms
1/2 cup chopped red-skinned potatoes (I used white all purpose potatoes, and more then 1/2c)
1 cup chopped cooked chicken (more again~)
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
Four 6-inch squares frozen puff pastry
1 egg, beaten with 1 tsp. water

I also added in Basil and Garlic powder... plus i upped the amount of seasoning b/c i love a seasoned dish!

Directions:
Preheat an oven to 400ºF.

In a large saucepan over medium heat, melt the butter. Add the flourand cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil.

Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes.

Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide the filling among 4 ovenproof bowls and place on a baking sheet.

Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges.

Brush the puff pastry squares with the egg mixture.

Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.

We really enjoyed this dish, I'll let you know how it is as leftovers... i'm not worried about the filling as much as reheating the Puff... but either way... YUMMINESS and Impressive! I can't wait to make this for Chris's parents!!!

1 comment:

Katie said...

YUM! I love chicken pot pie!