Sunday, November 7, 2010

Sunday Chicken Pot Pie

Sunday's are for family and meals.  These don't need to be expensive meals either!  I'm all about frugal these days with my husband being out of work for over a year!  Here is a meal using what I had both in the house and out in the garden!  Enjoy!

I served this meal with Dinosaur Kale and Romaine Garlic Salad!
Pastry:

1 cup flour
4 tablespoons butter, diced
2/3 cup cream cheese, diced
1/2 tsp. salt
1 tablespoon water

Filling:

2 boneless chicken breasts, sauteed and diced
6 large carrots, peeled and cut into disks
1 large onion, diced
3 celery stalks, diced
4 tablespoons fresh parsley, minced
3 tablespoons corn starch, mixed with 5 tablespoons cold water
1 tablespoon flour, mixed with 3 tablespoons cold water
1 1/2 cup chicken stock
1/4 cup brandy (from my husbands liqueur cabinet...don't tell) 
Salt and Pepper to taste

Egg White mixture:

1 tablespoon egg white
1 teaspoon water
Mix the two together!

To Make Pastry:

Toss together flour and salt.  Place flour mixture in Cuisinart food processor and add butter and cream cheese pulse until resembles course crumbs.  Add the water to make dough stick together.  Make into a ball, wrap and place in the refrigerator until ready to use.

To Make Filling:

1)  Saute chicken until just done and place on a plate to cool.  Use the same saute pan and saute onion, carrots, and celery about minutes.  Move completed sauteed vegetables to a bowl add the parsley and mix.  Dice up the chicken and place in the same bowl with the vegetables.
2)  Next,  place the brandy in the saute pan and cook down, scraping brown bits until the liqued is cooked down to around two tablespoons.
3) Then add the chicken stock to the pan.  When warm add the cornstarch, flour mixtures and salt and pepper to taste.  Cook until gravy thickens, and adjust seasonings.
4)  Divide the vegetable/chicken mixture between the individual oven safe bowls.  Pour the gravy into the bowls over the vegetable/chicken mixture.  Preheat the oven to 425.
5) Lastly, roll the out dough and cut into circles to place over each bowl.  Cut the remainding dough into preferred shapes and place on top of covered bowls.  Brush egg white mixture over the completed pot pies and place in the preheated oven.  Pot pie is done in 20 minutes or so depending on the size of your bowls.
Enjoy!



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