Every Thursday night I fill my dining room with young and old people (mostly missionaries, but occasionally just some hungry souls) and we eat together. My son is on a mission in California at the moment, and I hope someone is doing the same thing for him out there.
I had thought I had a zillion ideas of things to make, but my list was deceptively small. So, I’ve been scouring the Internet, and yesterday found such a great recipe that I just have to share it. Ted told me after everybody left that this was the best thing I had ever served him. I bought 8 ramekins at the dollar store, and everyone was practically licking them clean by the end of the meal.
The menu included the bean salad I posted earlier, kale & brussels sprouts salad (which included bacon, Parmesan cheese, and roasted almonds), chopped-up oranges and a cran-raspberry drink. Some of the extra puff pastry was used to make apple turnovers. These were served for dessert with vanilla ice cream.
I’m reprinting the original recipe, which I found here: http://www.stonegableblog.com/2014/01/cheaters-chicken-pot-pie.html
StoneGable Cheater’s Chicken Pot Pies
2 cups cooked chicken (cook it yourself or save time and use a rotisserie chicken)
1 large onion, diced
2 large celery stalks, diced
* 2 carrots, cleaned and diced (or use frozen peas and carrots to save even more time)
* 2 potatoes, diced in small pieces (or buy canned whole small potatoes and cut up)
6 TBS butter
1/2 cup flour
4 cups chicken stock
2 tsp chicken bullion
1/2 cup heavy cream
1/2 tsp pepper
1 cup frozen baby peas (omit if you use a bag of frozen peas and carrots)
2 TBS fresh parsley, chopped
1/2 tsp fresh thyme
1 package puff pastry sheets
Preheat oven to 400 degrees.
Cut each of 2 puff pastry sheets in 4 equal rectangles (8 in all).
Put the puff pastry on two parchment lined baking sheets and cook according to directions, about 15 minutes. Set aside
Meanwhile, melt butter in a large dutch oven over medium low heat. Once melted, add onions and celery. Cook for 10
minutes, stirring occasionally. The onions and celery should not brown but become soft and translucent.
While the onions and celery are cooking, Put carrots into a pot of water over medium high heat. Simmer for 5 minutes and
add potatoes. Cook until fork tender, about 15 minutes. *If you opt to get canned cooked potatoes and frozen peas and carrots, omit the step above.
When onions and celery are done cooking, add the flour and stir for 3-4 minutes. Add chicken broth and chicken bullion.
Simmer. Stir occasionally while the sauce thickens, about 6 minutes.
Add heavy cream and pepper. Stir and bring back to a simmer and stir for 1 minute.
Add chicken. peas, potatoes and carrots to the sauce. Cook until piping hot.
Add parsley and thyme and stir in. Put the chicken pie filling into a bowl and add a puff pastry on top! Serve with a spoon!
Cheater’s Chicken Pot Pie filling can be made ahead and refrigerated. Just heat it up and bake the puff pastry right before serving.
Notes: I used dried parsley and thyme (abt. 1 T. parsley and 1/2 – 1 tsp. thyme). I also used half and half instead of cream. I bought a bag each of peas and carrots and used half of each. The frozen carrot medallions were grated in my food processor and they looked very pretty interspersed throughout the chicken mixture.
In spite of the puff pastry costing a whopping $4.48 for each package, I wish I would have doubled this, because it was delicious, and we definitely wanted more for leftovers!