Chicken Pot Pie 2 tbsp. extra virgin olive oil 2 ½ lbs. Boneless skinless chicken breasts Salt and pepper 2/3 stick of butter ½ small onion, finely chopped 2 cloves minced garlic 1/3 cup all-purpose flour 4 cups heavy cream 2 chicken bouillon cubes 2 cups frozen peas 2 cups cooked diced carrots Pinch of ground nutmeg ¼ cup chopped parsley All-purpose flour for dusting 1 sheet of frozen puff pastry, thawed (from a 17.5 ounce pkg.) 1 large beaten egg Preheat oven to 350. In a large skillet, heat oil over medium high heat. Season chicken with salt and pepper. Cook the chicken in the oil for 12-15 minutes or until cooked through, reducing heat if necessary. Transfer the chicken to a paper towel lined plate to drain. When it is cooled enough to handle, chop it into bite size pieces. In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute. Slowly pour in the cream, and then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer 1-2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking dish. On a lightly floured surface, unfold the pastry and cut a 10-inch circle. Using a sharp knife, lightly make criss cross cuts in the pastry. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg. Bake about 55 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving
Posted on: Wed, 18 Sep 2013 14:56:01 +0000
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