Greetings! Today, I'm celebrating my 100th post. Can't tell you how much fun I've had sharing my love of quilting, fabric, and all sorts of other fun distractions!
My intention was to have a little giveaway to mark this milestone, but my little guy got his two month shots this past week. Since he's been running a little fever and seems to be feeling a little miserable, I spent most of my free time snuggling. So, we'll have a "just because" giveaway soon, but in the meantime, with the theme of coziness and comfort in mind, I'd like to share one of my favorite new recipes with you: Chicken Pot Pie. Since we've been doing a lot of "do-it-ahead-of-time" cooking in our house, and have been dropping quite a few dinners off for friends and families with new little bundles of joy, this has quickly become my go-to recipe. Not only is it very tasty, but it's easy to make ahead of time, freezer-meal-friendly, and can be made in stages throughout the day.
Chicken Pot Pie
(adapted from Joy of Cooking, 1997)
1 1/2 lbs boneless, skinless chicken breasts, thighs, or combination of the two
3 cups chicken stock
4 TBSP unsalted butter
1/2 cup flour
1 cup lowfat milk
1/2 cup lowfat sour cream
black pepper to taste
your favorite no-salt seasoning, to taste
1 Pepperridge Farms sheet of puff pastry, thawed.
2 TBSP olive oil
1 yellow onion, coarsely chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
3 yukon gold potatoes, peeled and cubed
1 cup frozen peas
3 TBSP minced fresh parsley
1 egg, beaten, for egg wash
1. Preheat oven to 400 degrees.
2. Cook chicken in boiling chicken stock; remove from stock and shred when cool enough to handle. Strain chicken stock and reserve 2 cups.
3. In a medium pot, put potatoes on to boil.
4. Melt butter in a medium saucepan; add half cup of flour and whisk over medium heat for 1 minute. Add 2 cups of reserved chicken stock and whisk until smooth. Whisk in 1 cup milk and 1/2 cup sour cream. Bring mixture just to a simmer while whisking constantly. Stir in cooked chicken along with pepper and seasonings.
5. In a large skillet, heat olive oil over medium heat. Cook onions, carrots, and celery until just barely tender. Stir in boiled potatoes, peas, parsley, and re-season to taste. Stir in chicken mixture.
6. Pour filing into 9 x 13 inch baking pan. Lay the thawed puff pastry over the top, tucking the edges in around the sides. Brush top with egg wash and bake for about 30 minutes, or until crust is golden brown.
Note - this is a great recipe for clearing out root vegetables from your fridge, so feel free to substitute or add any of your favorites. Because the puff pastry sheets are sold in pairs, double the recipe to have one to take to a friend, or freeze the filing only in a foil baking dish; defrost completely and add puff pastry before baking as directed.
Enjoy and happy cooking!!