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Saturday, January 14, 2012

Chicken Pot Pie

FROM THE SUBLIME TO THE DELICIOUS
It all began with a recipe from Epicurious.com (Bon Appetite, February 2003)
Although delicious as is, the recipe did not include carrots or corn, and whipping cream is usually not part of our diets. So, we improvised a bit. As my Mom would have said, so long ago, "It needed 'doctoring'." So we took the basic recipe, changed and added to it - not knowing what to expect in the end.
As we lifted that first morsel and began eating, it was perfect; perfumed with the subtlety of herbs and topped with a store-bought pastry sheet which was crispy delectable.
So, we take you from an exceptional violinist to an equally exceptional singer to this - our recipe for Friday Night Chicken Pot Pie. (Recipe follows photos)














Friday Night Chicken Pot Pie
Yield: 4 - 6 servings
Ingredients:
1 sheet of frozen puff pastry, thawed
Bouquet garni of 6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves

1 tablespoon butter or Ghee
1 cup diced celery
1/3 cup finely chopped shallots
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup of low fat milk or 3/4 cup low fat milk, mixed with 1/4 cup lite sour cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas

1/2 cup frozen corn
Preparation:
Preheat oven to 375 degrees. Butter 11 x 17" glass baking dish. Roll out pastry on lightly floured surbace to 13 x 9" rectangle. Transfer to baking sheet and chill.
Place herbs onto a large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
Melt butter or Ghee in large saucepan over medium-high heat. Add diced celery and shallots; saute 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooded through, about 12-15 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add low-fat milk or low-fat milk with lite sour cream, combined and return to boil. Add potato and carrot cubes; cover and cook until tender, about 8-10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-sized chunks and add to pan. Mix in peas and carrots. Season with salt and pepper to taste.
Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35-40 minutes.
ENJOY!

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