Something about the flavors and creaminess of chicken pot pie on a cold day seem to make everything better. I've alwast made the traditional pie crust and filled it with the delicious filling but today I decided to switch it up a little bit. Hope you enjoy!
Start out but laying out a thawed puff pastry and cutting rounds. I used a ramekin to use as a cookie cutter
Prick each round several times with a fork and set in the oven for the time on the package.
Now you can begin with the filling! Drizzle on some extra virgin olive oil into a heavy bottom pot on medium heat.
Lay in 3 chicken breasts and season with salt and pepper.
While you wait for the chicken to brown, chop up 1 yellow onion, set aside.
Chop 2-3 medium carrot sticks, set aside.
Chop 2 celery stalks, set aside.
And finally chop 3-4 cloves of garlic, set aside.
When the chicken is done, chop up and set aside.
Throw all the vegetables into the same pot you cooked the chicken. Add a little more olive oil and give it a stir.
When the vegetables have cooked for about 5-10 minutes add in the chicken. Stir.
Splash in 1 cup of half and half.
Quickly stir in 1/4 cup of flour.
Stir in 4 cups of chicken broth.
Throw on a bay leaf.
Crack in some salt and pepper.
Finally stir in 1/3 cup of frozen pees. Stir it all together. Let it sit on the heat for about 5 minutes. Dish up into individual bowls. Pull your rounds out of the oven and place one on each bowl. Enjoy!
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