Tuesday, April 12, 2011

chicken pot pie with puff pastry crust

sometimes i like to stretch myself and try somthing crazy...like thomas keller's beef stroganoff from the ad hoc at home cookbook ( it took me 2 days) and other nights it is just about putting something satisfying on the table that your family is pretty excited about eating.  what to do with left over baked chicken breast?.....i tried a rachel ray recipe for chicken pot pie and it was not only easy it was very tasty.  i made some changes and as usual i used up what i had in fridge.  this is a delicious and satisfying meal on the table in 40 minutes when made with left over baked chicken.

my recipe after the jump

2 count of extra virgin olive oil in medium dutch oven
1 medium red onion chopped
1 garlic clove peeled and chopped
1 rib of celery chopped
4 small carrots diced
1 large yukon gold potato diced
1 sprig of thyme puled off of the stem
1 bay leaf
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
2 left over roasted chicken breasts cut up into bite size chunks
1 cup of frozen peas at room temperature
1 sheet of puff pastry crust defrosted
 2 teaspoons of dijon mustard
1 1/2 cups of chicken stock
2/3 cup of heavy cream
handful of parsley chopped up

pre heat the oven to 375 degrees.  cook the chopped onion and garlic until translucent then add the celery, carrots, thyme, bay leaf, salt, pepper and potato add about a quarter cup of stock.  cook until the veggies are tender. ( add more stock as needed) push the veggies to edges of the pot and add the butter....... when it melts stir in flour and cook for 1 minute then add the rest of the stock stirring.  dice up the chicken and add it into the pot along with the mustard....as it cooks down a bit start adding the cream.....you can be creative here....make it as creamy as you like it or you can use milk instead.  add the peas and parsley.  then set the pot aside off the heat. (pull out the bay leaf)  roll out the thawed dough on a floured surface to  flatten out the creases....invert ramekins or small crockery containers and cut the dough to size.....( i think that kids would have a blast doing this part....its like edible playdough)  next fill the containers with the chicken veggie mixture ( kids can do this too...put them to work making their own dinner) and put the dough on top and bake in 375 oven for about 25 -30 minutes....let it cool a bit when you take it out as it is super hot.  Bailey liked it a lot!!!

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