Thursday, May 29, 2008

Chicken Pot Pie with Puffy Croutons

I saw this recipe on Picky Palate and knew I had to try it. One of our families favorite meals is Chicken Pot Pie and this recipe did not disappoint. It's so good! I've actually made it twice now. The first time I forgot to take a picture and the second time I left the croutons in the oven a little bit too long, so they should look a little lighter then they are in the picture to be absolutely perfect. This is a great recipe for inviting family over. Everyone is impressed by how delicious it is and how fancy it looks.

Chicken Pot Pie Bowls with Puffy Croutons

3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half
½ Cup low fat sour cream
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s

1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning

1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer. If you are in a super big hurry, you can use a can of Veg-All, but it won't taste as fresh and good.

2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.

3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

4. Serve pot pie base in bowls and top with croutons!

1 comment:

Riki Lee said...

Loved it! Can't wait to try it myself.