the chicken un-pie pot pie
this was my favorite to make until recently when i branched out and found some other things to make. i got it originally from an issue of red book two years ago- probably the only time i bought the magazine. for having sooo many ingredients (to someone recently out of college) most of the stuff was already in the kitchen.
Half of 1 frozen puff pastry, thawed (substitution: Bisquick biscuits) 4 to 6
1 lb. boneless, skinless chicken breast, cut into 1 in. pieces
½ tsp. salt
½ tsp. freshly ground pepper
1 Tbs. olive oil
2 Tbs. flour
1 14-oz. can chicken broth
1 extra-large chicken bouillon cube, enough to make 2 cups (substitution: powdered chicken or beef bouillon)
1 to 3 medium red-skinned potatoes, chopped (like a cup or more when chopped)
1 cup baby carrots, cut in quarters lengthwise
8 oz. green beans, trimmed and cut into bite-sized pieces (substitution: chopped green beans, thawed for 45 sec. in water in the microwave, drained)
½ tsp. dried thyme leaves (substitution: ground thyme)
1 cup heavy cream (substitution: ¼ to ½ cup sour cream)
1. Preheat oven to 400°. Cut out 4 to 6 rounds from puff pastry to fit tops of 1½-cup baking dishes or small bowls; place on baking sheet and bake crusts until well browned, 12 minutes.
2. Meanwhile, sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot; add chicken and cook, stirring often, until browned, 5 minutes. Add flour and cook, stirring often, 1 minute. Stir in chicken broth and bouillon cube; book until mixture boils. Add vegetables and thyme; cover and cook until tender, 10 minutes. Stir in cream and bring to a boil.
3. Transfer mixture to baking dishes; top each dish with a pastry. Serve hot.
so, where it says substitution, read it as "this is ALWAYS what I use". As far as the biscuits.. just pick your favorite easy biscuits premade, box, or canned. I like the Bisquick biscuits because they're easy to always have around. we serve the pot pie in our regular bowls with one big biscuit on top.
oh so yummy though. definitely worth all the veggie chopping.
Half of 1 frozen puff pastry, thawed (substitution: Bisquick biscuits) 4 to 6
1 lb. boneless, skinless chicken breast, cut into 1 in. pieces
½ tsp. salt
½ tsp. freshly ground pepper
1 Tbs. olive oil
2 Tbs. flour
1 14-oz. can chicken broth
1 extra-large chicken bouillon cube, enough to make 2 cups (substitution: powdered chicken or beef bouillon)
1 to 3 medium red-skinned potatoes, chopped (like a cup or more when chopped)
1 cup baby carrots, cut in quarters lengthwise
8 oz. green beans, trimmed and cut into bite-sized pieces (substitution: chopped green beans, thawed for 45 sec. in water in the microwave, drained)
½ tsp. dried thyme leaves (substitution: ground thyme)
1 cup heavy cream (substitution: ¼ to ½ cup sour cream)
1. Preheat oven to 400°. Cut out 4 to 6 rounds from puff pastry to fit tops of 1½-cup baking dishes or small bowls; place on baking sheet and bake crusts until well browned, 12 minutes.
2. Meanwhile, sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot; add chicken and cook, stirring often, until browned, 5 minutes. Add flour and cook, stirring often, 1 minute. Stir in chicken broth and bouillon cube; book until mixture boils. Add vegetables and thyme; cover and cook until tender, 10 minutes. Stir in cream and bring to a boil.
3. Transfer mixture to baking dishes; top each dish with a pastry. Serve hot.
so, where it says substitution, read it as "this is ALWAYS what I use". As far as the biscuits.. just pick your favorite easy biscuits premade, box, or canned. I like the Bisquick biscuits because they're easy to always have around. we serve the pot pie in our regular bowls with one big biscuit on top.
oh so yummy though. definitely worth all the veggie chopping.