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Thursday, January 27, 2011

Chew on This | Chicken Challenge - Chicken Pot Pie with Puff Pastry Crust


Delicious doesn't have to mean expensive and time consuming.  Considering it's Chicken Challenge, delicious could mean...

savory chicken with seasoned vegetables in a velvety cream sauce all cozy and warm
under a golden puff pastry crust.  Hungry now?

Fast and inexpensive 'cause you are using your precooked chicken and the rest of the ingredients from the fridge and pantry-except maybe, the puff pastry.

This is what you will need:
Precooked chicken, chicken stock, onion, garlic, carrots, celery, peas, mushrooms, cream, an egg,  butter, flour, puff pastry, salt and pepper to taste.  Optional: celery seasoning, poultry seasoning and mashed potatoes and chive garnish for top.

Melt the butter in a medium sized sauce pan.  Drop in the diced onion, garlic, carrots, celery and mushrooms.
Sauté until almost tender.  Stir in the flour.  Add the chicken stock and blend until smooth.
Stir in the cream and add the seasonings.

Over medium heat, simmer-low and slow-until sauce begins to thicken, then drop in the
precooked chicken and peas.   Cook until heated through.

Pour chicken mixture into prepared ramekins.  And using one sheet of the yummy puff pastry, cut triangles or your own design and arrange on top...and these babies are ready to meet the heat. 

Bake at 400℉ for 15-20 minutes or until pot pie is bubbly and the puff pastry is a golden brown.

I like to place a scoop of buttery mashed potatoes in the center of the dish, add another chunk of butter and a few chopped chives.   Delicious, cozy, fast, and oh yeah, inexpensive!!!


Here is the recipe:
Chicken Pot Pie with Puff Pastry Crust
Preheat oven to 400℉

4 T butter
3 1/2 T flour
½  onion, chopped
1 cup chicken stock
1 cup heavy cream
1/2  t ground celery seasoning (or add to taste)
1/2 t poultry seasoning
1 clove garlic, finely minced
3/4 cup of peas
3/4 cup carrots, cut in small slices or dices about 1/4" thick
1/2 cup sliced celery
3/4 cup frozen peas
7 oz precooked chicken breast, shredded
1 sheet of puff pastry
1 egg white mixed with 1T water

Optional:  mashed potatoes and chives garnish for top
(Other vegetables can be used -  corn, small pieces of broccoli, green beans, etc., just sauté with onions until they begin to soften).

Melt butter in large sauce pan over medium heat. Drop in onions, garlic, sliced or diced carrots, celery and mushrooms.  Saute' until tender. Stir in flour, then add the chicken stock.  Stir until well blended.  Add the cream and seasonings.

Over medium heat cook until sauce begins to thicken.  Add the chicken and peas.  Simmer just until chicken is heated through.   Adjust the seasonings.

Divide the chicken mixture between 4 ramekins.  Roll out 1 sheet of puff pastry and cut in
triangles (or your choice of design) and arrange on top of each ramekin.  Brush tops with egg white mixture and bake on a cookie sheet at 400℉ for 15-20 minutes or until golden brown.

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