Tuesday, June 30, 2009

Chicken Pot Pie


2 Tbsp. olive oil
2-3 boneless chicken breasts
1/2 of a baseball size onion chopped
2 cups of yukon gold potatoes
2 cups of chopped carrots
2 cups of chopped celery
2 cloves of garlic (more if you love garlic)
1 qt. chicken stock
4-5 Tbsp. of cornstarch
1 cup of milk or half and half
1 cup of peas
1 cup of chopped mushrooms (I use crimini)
1 box of puff pastry, (3 sheets)

In a stock pot add the olive oil and chicken, then saute until the chicken cooks, add onion, carrots, celery and garlic. Mix through, then add the chicken stock. Heat over medium heat, once the stock comes to a soft boil, in a separate measuring cup mix the cornstarch into the milk until dissolved, once dissolved, slowly add it to the stock mixture stirring while pouring, this will thicken up the stock so that it is not runny in your pot pie. Turn the heat down and cook until carrots and potatoes are soft (not mushy). While that is cooking prepare a baking dish (I use a 9" x 13" pan), with some oil so that the puff pastry doesn't stick. Unfold the puff pasty and line the pan (bottom and sides), you may have to cut the pastry to fill in the sides. Save 1 sheet of puff pastry for the top. Once the stew mixture is done add the peas and mushrooms, ladle it into the pan, the last sheet of puff pastry will go on the top of the stew mixture, if it is too small to cover use a rolling pin to thin it out enough to cover the whole pie. Bake at 350-400 degrees until the crust gets golden (about 30-45 min.)

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