Thursday, December 16, 2010

Chicken Pot Pie with puffy croutons

Yum. Not all of the recipes I make are out of this world delicious...but, this was. This recipe had the "wow" everytime you took another bite a "yummmmmm" would come out of our mouths. It's just that good. I had a craving for some warm, cozy, comfort chicken pot pie was on the brain. One of my favorite cooking blogs had this recipe I just had to try. It's different though...not your typical chicken pot pie because it uses puff pastry instead of biscuits or another topping. The hubs and I both agreed that the puffy croutons made the meal---SO yummy and I would have never thought to put these in pot pie. This recipe has a little more steps than the typical recipe that I post, but it is SO worth it. Take some time to make this on a cold, winter weekend and I PROMISE it won't disappoint! Here is the recipe...below is the recipe with my slight changes in parenthesis.

Chicken Pot Pie Bowls with Puffy Croutons


3 Tablespoons extra virgin olive oil (I only used 2 T.)
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 (I used 3 chicken breasts, 4 would be even better)
1 stick butter (I just used 1/2 stick of butter)
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth (I used fat-free, low-sodium)
1 Cup half and half (I used fat-free)
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.
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 in pot pie base in bowls and top with puffy croutons (I put some on the bottom of the bowl, too before adding the "pie!"), Enjoy!

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