Monday, January 7, 2013

Chicken Pot Pie

Have you ever had this overwhelming need to make something...something that for the life of you, you never remember having? But you just have a craving for it? I felt that way about my latest dish. Chicken Pot Pie. I have no idea why, I found out my father can't stand it so I know he never made it for me growing up...but for some reason, I wanted to make it.To cut down on carbs and calories, I have these cute little ramekins that I used instead of making a huge pie and using pie crust as the base and topping. Also to cut down on time, I purchased a rotisserie chicken from the grocery store, instead of actually cooking a chicken. But the results were quite yummy. I looked up a couple of recipes online and most of them had some kind of liquor in the broth, brandy, cognac, sherry, but if you choose you can omit that part of the recipe and I am sure it will turn out just as tasty! I also used milk, but if you want a more creamier sauce, you could use heavy whipping cream. The combinations are endless!!!!

I hope you all enjoy!!

2 tbsp extra virgin olive oil
1 leek, chopped
2  potatoes, peeled and cubed
4 medium carrots, cubed
10-12 oz. mushrooms, sliced
¼ cup dry brandy
1 cup white wine
2 tsps dried parsley
2 tsps dried thyme
2 tsps dried sage
3 tsps salt
1 tsps black pepper
3 tbsps butter
3 tbsps all-purpose flour
2 cups chicken stock
1 cup milk
5 cups chicken, cooked (roasted or poached) I used a rotisserie chicken from the grocery store, and shredded the chicken instead of cubing it.
1 cup fresh or frozen green peas
4 sheet frozen puff pastry, thawed
1 egg yolk egg wash
extra salt and pepper to taste

Preheat oven to 425°F. In a stock pot or Dutch oven, add the olive oil. Add the leeks, potatoes, carrots, mushrooms, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-12 minutes. Deglaze the pot with the brandy and add the wine. Let simmer for about 5 – 7 more minutes and stir in all of the spices. In a cup, smash the butter in with the flour and combine well. Pour the flour butter mixture into the vegetables and let cook together for about 2 – 3 minutes so you cook out the “raw” taste of the flour. You will almost create a paste. Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens. Stir in the chicken and the peas and combine well. Transfer to the ramekins. 

Cut thawed puff pastry 1" larger in diameter than the ramekin. Center cut puff pastry over dish and crimp down around edge of dish to seal. Brush top of pastry with “scrambled” egg. Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.