Sunday, October 2, 2011 a Chicken Pot Pie Date

3Tbsp Olive Oil
1/2 Onion, Diced
1 Sweet Potato/Yam, Diced into 1/4-1/2 in pieces
3 Cloves of Garlic, Minced
1 Cup Peas
2 Cups Chicken Broth
3/4 Cup Heavy Cream (or 1 Cup Milk)
1 Rotisserie Chicken (Dark Meat)
1 Box Puff Pastry Sheet
(Pepperidge Farms makes this, it comes with 2 in a box)

Saute´ Onion and Sweet Potato in Olive Oil for about 10 minutes or until Sweet Potatoes are soft and Onions translucent. Add Garlic half way thru. Add Peas at the end.

Add Chicken Broth and bring to a boil over Medium High Heat. 

Preheat oven to 400ยบ
(Lesson Learned: When putting a lower crust bake it first, then fill, then bake again. This ended up being a pretty doughy crust.)

While heating disassemble your Chicken. Save the white meat for something else but take all the dark meat and shred it into bite size piece. Use your hands, get messy.

When at boil add Cream/Milk. Stir occasionally and bring to a boil. 

Remove from heat, mix in Chicken, and pour everything into Baking Dish (No more than 3/4 full). 
[If there's extra we can freeze it.] 

Top with Puff Pastry. 
Make sure you get it around the edges, it's ok if it hangs off. Too big is better than too small (she said). 

Now stab it with a for about 10 times so the steam can release as it bakes. Bake for 15 to 20*. 
Since everything's cooked on the inside it's just a matter of the pastry being a lovely golden brown. 

*Place Dish on top of a Cookie Sheet in case anything bubbles over.


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