I just want to thank Steph @ Up North, Over Yonder & Out of my mind for the fantastic idea of making chicken pot pie. It does seem to be a (dare I say) new fad? I just don't remember anybody making it before this year...ever! She sent me her recipe and followed it mostly, I was lacking in tarragon so I used parsley.
YUM! I literally gorged myself. Not good, but good, you know?
I was going to make lasagna today, but I'll have to do that tomorrow or later this week....I just didn't want to make lasagna when we got home from town at 6:30pm but I did feel like making this. We had a good late dinner and I discovered a new way to use up my: meat chickens from summer, goats milk, and veggies from the garden. Next I'd like to try a Greek chicken pot pie with oregano, feta and filo dough. mmm
As for the rest of the day, well I'm definitely in a funk. I wonder if it's the lack of sun because I'm not hermitized for winter, or the fact that we have tons of candy around the house from our last Costco trip and it's way to available and it's killing my blood sugar. Anyway, I need to snap out of it and soon. I need some real energy. I wish I liked to exercise because I KNOW that's the "right" answer to this problem. Too bad I like facebook much more.
Ingredients
1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced (I used an onion)
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed (I used parsley)
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream (I didn't have any, so I used 2 1/2 c milk, but it could have been creamier)
1/3 cup dry white wine (I just realized I forgot this)
1 1/2 cups peas, blanched
1 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled (or you can steam these 3 veggies for 15 min, that's what I did)
1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions, get out your chicken if it's frozen and thaw that.
Then prep your veggies and cook those to have them ready.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, 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. (I cooked it in and used my dutch oven to bake it in.) 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.
The only thing I "missed" was more real crust. I love the crusty pot pies, so perhaps next time I'll grab a store bought one and do it in there or try the Greek one. My friend also said she uses a biscuit top, that sounds delish!
YUM! I literally gorged myself. Not good, but good, you know?
I was going to make lasagna today, but I'll have to do that tomorrow or later this week....I just didn't want to make lasagna when we got home from town at 6:30pm but I did feel like making this. We had a good late dinner and I discovered a new way to use up my: meat chickens from summer, goats milk, and veggies from the garden. Next I'd like to try a Greek chicken pot pie with oregano, feta and filo dough. mmm
As for the rest of the day, well I'm definitely in a funk. I wonder if it's the lack of sun because I'm not hermitized for winter, or the fact that we have tons of candy around the house from our last Costco trip and it's way to available and it's killing my blood sugar. Anyway, I need to snap out of it and soon. I need some real energy. I wish I liked to exercise because I KNOW that's the "right" answer to this problem. Too bad I like facebook much more.
 |
| Not my chicken pot pie. |
1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced (I used an onion)
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed (I used parsley)
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream (I didn't have any, so I used 2 1/2 c milk, but it could have been creamier)
1/3 cup dry white wine (I just realized I forgot this)
1 1/2 cups peas, blanched
1 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled (or you can steam these 3 veggies for 15 min, that's what I did)
1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions, get out your chicken if it's frozen and thaw that.
Then prep your veggies and cook those to have them ready.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, 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. (I cooked it in and used my dutch oven to bake it in.) 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.
The only thing I "missed" was more real crust. I love the crusty pot pies, so perhaps next time I'll grab a store bought one and do it in there or try the Greek one. My friend also said she uses a biscuit top, that sounds delish!
3 comments:
A woman who stayed with us made it with a full homemade pie crust (top and bottom). LOADED with butter and superb! Like the frozen ones you would buy in the store? Grrrrrrrrrrrrrrreat!
You tricked me with the picture!! I was just about going to comment on how gorgeous your potpies were when I noticed the caption. HaHaHa! On the crust, you should try the crust for the Kale Galette recipe on my blog with yogurt and butter in it - it's super easy and rolls out really well - it's also sturdy and will hold up well to the pot pie filling (and I'm with Hillary, I like a top and bottom crust on my pot pies). As for the lack of energy - I blame the candy!! I can't have it in the house for exactly that reason. I'm like a junkie who has to eat it, but then I just can't get anything done. Quick! Give it to your husband to hide!
Laurie, Thanks for the tip, I'll look at that. I feel as though my mother taught me well, I can cook because of her, but dangit, I can't make a good pie crust to save my LIFE! I think I don't like the mess either and the fact I have to practice...I'll check yours out. Thanks to Steph I now own a bucket-o-LARD so maybe I need to try it with that now. :)
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