Recipe of the month
Chicken Pot Pie
Homemade chicken pot pies make the best winter time dinner ever! To make it even easier you can use a rotisserie chicken from the market to save time.
2 Tbs. butter
1 Tbs. olive oil
1 medium yellow onion, small dice
1/2 bag baby carrots, small dice
1 stem celery, small dice
3 1/2 cup cooked, chicken, cut into 1/2 inch pieces
1 Tbs. dried thyme
1/2 tsp. paprika
3 1/2 cups chicken or vegetable broth
1/2 cup flour,
salt and pepper to taste
1 sheet frozen puff pastry, thawed, but not to warm!
1 egg white
In a medium skillet melt butter and olive oil. Add the onion, carrot, and celery. Cook until veggies soften. Add flour and a bit of salt. cook until golden, stirring frequently.
Stirring constantly, add broth. Bring to a boil, reduce heat to a simmer and cook about 8 more minutes, until thickened. Stir in thyme, salt, pepper, and chicken. Spoon mixture into individual crocks, refrigerate until ready to place the pastry on top.
Preheat oven to 400 degrees. Lightly flour surface to roll out your puff pastry. Roll pastry to about 1/8 inch thick. Cut pastry into squares or rounds 1 1/2 inch larger than the crock, or baking dish. Using a knife cut vents into the pastry! We like to use the left over puff pastry to cut initials or use a small cookie cutter to personalize each crock. Lightly beat egg white with 1/2 tsp. water. Remove the pot pie filling from the refrigerator, place your pastries on top of crocks and lightly brush with egg white mixture.
Place crocks onto a baking sheet, bake until pastry is golden and juices are peaking out of the vents, approximately 25 to 30 minutes. Remove from the oven, let stand for 10 minutes before serving or until able to touch the crock.