Wednesday, February 23, 2011

Chicken Pot Pie

There are a few dishes that I think I make really well - Italian Beef & Pizza. Well, I think I can add Chicken Pot Pie to the list. I've been working this one over the past year. And, I think I've got the chicken just right, the right veggie proportion and just the right gooiness of the filling.

I highly recommend Williams Sonoma's personal pan pizza pans. They come in sets of four. They're 6" diameter, 1.5" high, cook up quickly and are the perfect individual serving size!

I've made pot pies part of my regular freezer cooking repertoire because 1) They're easy to make and 2) They're easy to get on the table...even on a weeknight!

Chicken Pot Pie
from Ina Garten

6 chicken breasts
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
12 tablespoons (1 1/2 sticks) unsalted butter
2 yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream (or whole milk to be a good girl)
2 cups medium-diced carrots, blanched for 2 minutes
2 cups frozen peas
1 1/2 cups frozen small whole onions (these guys really make it)
1/2 cup minced fresh parsley leaves

***Feel free to clear out your vegetable bin in the freezer or crisper drawer!***
Can also add: mushrooms, corn, limas

1 sheet pre-made puff pastry dough

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle
3. Shred chicken into small pieces.

4. Melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
5. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
6. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
7. Add 2t salt, 1/2-t pepper, and heavy cream.
8. Add the chicken, veggies and parsley. Mix well.

To Enjoy Later
Line four individual pizza pans with plastic wrap (enough to wrap up the pot pie). Divide the filling equally among the pans. Freeze until solid, pop the frozen pot pie puck out of the pan, wrap up and store in a freezer bag. Don't forget to label the bag with the contents and date! When you're ready to eat, scroll down to "To Enjoy Now."

To Enjoy Now
Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls.

Roll out the pastry sheet on a floured surface to 1.5 times the original size. Cut the pastry in circles 0.5" larger than the dish. Brush the outside edges of each dish with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 30 min (45 min, if still frozen), or until the top is golden brown and the filling is bubbling hot.

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