FryBoy
New member
This was tonight's dinner. Easy and delicious, although i was too lazy to do a real lattice crust. Printable copy attached.
Chicken Pot Pie Deluxe
¼ cup olive oil
1 large onion, chopped
1 large celery rib, chopped
1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
2 cloves garlic, minced or pressed
2 tablespoons dry Sherry
4 tablespoons butter
½ cup flour
2 (14½-ounce) cans chicken broth
½ teaspoon thyme
½ teaspoon ground turmeric 1 teaspoon salt
½ teaspoon pepper
1 large russet potato, peeled and cut into ½-inch cubes
1 10-ounce package frozen peas & carrots
¼ cup chopped parsley
1 sheet frozen puff pastry (½ of a 17.3-ounce package), thawed & cut into ½-inch strips
1. Preheat oven to 350°.
2. In an 11-inch round, 3-inch deep oven-proof covered pan, warm olive oil over medium-high heat.
3. Add onion and celery and cook until softened, about 3 to 5 minutes.
4. Add garlic and cook 1 minute longer.
5. Add Sherry, scraping up any brown bits, and stir to combine; remove veggie and juices to a bowl and set aside.
6. Add chicken to pan and cook, stirring occasionally, until lightly browned.
7. In the same pan, melt butter over medium-high heat; add flour and cook, stirring, 1 minute.
8. Whisk in broth and cook, whisking constantly, until sauce boils and thickens, about 2 minutes.
9. Stir in thyme, turmeric, salt, pepper, and potato; return onion, celery, chicken, and any accumulated juices to pan, mixing well.
10. Cover and bake 30 minutes.
11. Remove pan from oven.
12. Increase oven temperature to 400°.
13. Add peas & carrots and parsley to pan, mixing to blend well.
14. Quickly but carefully lay puff pastry strips on top of chicken mixture in pan, forming a lattice-style pattern.
15. Return to oven; bake uncovered 30 minutes longer, or until pastry is puffed and golden; finish under broiler for 1 or 2 minutes to brown pastry, if desired.
Serve immediately. Makes 4 to 6 servings.
Chicken Pot Pie Deluxe
¼ cup olive oil
1 large onion, chopped
1 large celery rib, chopped
1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
2 cloves garlic, minced or pressed
2 tablespoons dry Sherry
4 tablespoons butter
½ cup flour
2 (14½-ounce) cans chicken broth
½ teaspoon thyme
½ teaspoon ground turmeric 1 teaspoon salt
½ teaspoon pepper
1 large russet potato, peeled and cut into ½-inch cubes
1 10-ounce package frozen peas & carrots
¼ cup chopped parsley
1 sheet frozen puff pastry (½ of a 17.3-ounce package), thawed & cut into ½-inch strips
1. Preheat oven to 350°.
2. In an 11-inch round, 3-inch deep oven-proof covered pan, warm olive oil over medium-high heat.
3. Add onion and celery and cook until softened, about 3 to 5 minutes.
4. Add garlic and cook 1 minute longer.
5. Add Sherry, scraping up any brown bits, and stir to combine; remove veggie and juices to a bowl and set aside.
6. Add chicken to pan and cook, stirring occasionally, until lightly browned.
7. In the same pan, melt butter over medium-high heat; add flour and cook, stirring, 1 minute.
8. Whisk in broth and cook, whisking constantly, until sauce boils and thickens, about 2 minutes.
9. Stir in thyme, turmeric, salt, pepper, and potato; return onion, celery, chicken, and any accumulated juices to pan, mixing well.
10. Cover and bake 30 minutes.
11. Remove pan from oven.
12. Increase oven temperature to 400°.
13. Add peas & carrots and parsley to pan, mixing to blend well.
14. Quickly but carefully lay puff pastry strips on top of chicken mixture in pan, forming a lattice-style pattern.
15. Return to oven; bake uncovered 30 minutes longer, or until pastry is puffed and golden; finish under broiler for 1 or 2 minutes to brown pastry, if desired.
Serve immediately. Makes 4 to 6 servings.
