Impossibly Easy Chicken Mushroom Pot Pie. It's loaded with chicken and vegetables in a creamy sauce. A flaky puff pastry crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Chicken pot pie is a perfect winter meal, but frozen versions are usually loaded with sodium and preservatives. Pot pies been my favorite for many years.
Ingredients:
2-3 large chicken breasts or any chicken meat, cooked
2 tbsp butter
2 carrots, quartered
1 small onion, diced
2 leeks, white parts only, sliced
3 tsp of Chicken BTB or 4 cups of chicken broth
3 tbsp cornstarch thinned with 3 tbsp water
8 oz mushrooms, sliced
1 tsp lemon zest
¾ cup of frozen peas
1 cup heavy cream
¼ tsp pepper
1 tbsp dry or ¼ cup fresh flat leaf parsley chopped
1 bay leaf
Salt to taste
Coriander to taste
1-2 sheets of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
Preheat oven to 400 F. Slice and saute mushrooms in oil until ready. Add salt pepper and coriander.
I had a whole roasted chicken so I used it for this recipe. cut chicken into small squares.
In a large Dutch oven or soup pot melt butter, add onion, carrots cook for 5 min. (I had onion already cooked before)
Add leeks and cook until soft.
Add chicken, mushrooms and BTB Chicken base with 4 cups of water or 4 cups of chicken broth. At this point add green peas (My family don't like em, so I skipped it). Add bay leaf. Let it simmer for a few min.
Add lemon zest.
Add parsley.
Add heavy whipping cream.
Mix corn starch with water and pour in to the pot while stirring. Boil for 2 min. Turn off the stove.
Pour into oven safe med sized dishes. It will make 5-6 portions.
Cut pastry puff into squares to fit over the ramekins. Cover them and brush egg on top.
Bake 15-20 min until pastry puff will look golden brown. Cool down em before serving.
No comments:
Post a Comment