Being that it's Wednesday already I should be blogging about the fab weekend I just had at the Foodbuzz Blogger Festival in San Francisco but to be honest I'm still quite wiped out and adjusting to being back home and not ready to tackle the task of sorting all the photos I took. I missed Mr. S. while I was gone and since he's about to take off for a few days for a trip to Sin City, I wanted for us to share a meal together...and to be honest, after all the decadent food and booze at the festival, I was kind of craving some home cooking. Since the kidlets were eating with us, I opted to go with some no frills comfort food...individual chicken pot pies. I made some alterations to a delicious sounding Barefoot Contessa recipe- mixing in some wine and garlic with the broth, throwing in some creminis and going with a premade puff pastry crust---the end result was fantastic! Now I would have gone with a made from scratch crust but Call of Duty: MW3 had just came out that day and the boys were anxious to get to playing the video game STAT...and by "boys," I mean the kidlets and yes....Mr. S. too *rolling my eyes*. Anyhow, Kidlet #2 never even noticed all the onions I snuck in there (and he hates onions). I love it when I can get him to eat healthy veggies...with this dish he ate onions, mushrooms, peas and carrots all without a peep---woo-hoo! Plus, I served the pies up with some Asiago-Rosemary rolls from Trader Joe's and everyone was happy as a lark. Win-win! Of course, I couldn't resist doing my David Cross imitation during dinner.
Chicken Pot Pie
1 package puff pastry (2 sheets)
4 whole chicken breasts
3 tablespoons olive oil
Freshly ground black pepper
4 cups chicken stock
1 cup white wine
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots
1 1/2 cup frozen peas
1 cup frozen small whole onions (optional)
5-6 cremini mushrooms, chopped
2 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1 egg (optional)
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and massage them with some olive oil. Sprinkle with salt and pepper. Roast for 35 minutes or until cooked through.
3. Remove from oven, set aside to cool. Cut the chicken into a large dice.
4. In a small saucepan, heat the chicken stock and wine and dissolve the bouillon cubes in the mixture.
5. In a large pot, melt the butter and sauté the onions over medium heat for 10-12 minutes, until translucent. Add the garlic and sauté for 2-3 minutes more.
6. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick.
7. Add 2 teaspoons salt, 1/2 teaspoon fresh ground pepper and the heavy cream.
8. Add the cubed chicken, mushrooms, carrots, peas, pearl onions and minced parsley. Stir well. Simmer for 3-5 minutes.
9. Spoon into individual oven-safe baking vessels (ramekin, bowl, mug).
10. Place onto oven-safe tray. Slide tray into oven. Bake for 20 minutes.
11. Cut circular dough "lids" for your baking vessels that are about 1/4-inch larger than the top of the baking vessel. Add a few vent holes in the middle (or one giant one, if you're clumsy like me). Place on top, pressing gently along the edge to make it stick. Brush with egg wash, if you wish.
12. Pop that sucker back in the oven for another 15 minutes.
13. Rally the troops for chow time!
* TIP: If you have leftovers of the filling, put it over rice to get a second meal out of it. It's delicious and a great next-day lunch!