Follow on InstagramDo you ever feel like this with the endless frigid temperatures and chaos that swirls around us?
Cook's Notes: This creamy, decadent chicken pot pie filling topped with a puff pastry square. will elevate your meal to company-worthy without too much effort. The addition of bacon adds a savory note to the filling. Look for steam- in- the bag fresh English peas as they add a lovely sweetness to the dish. I used 1/2 of the bag and froze the rest of the peas for another time. The recipe serves four and was adapted from Southern Living in March 2017.
Ingredients:
- ½ box puff pastry, thawed
- 3 cups cooked chicken
- 2 tablespoons butter
- 1 cup each celery, sweet onions, carrots thinly sliced
- 2 cups spring or frozen sweet peas
- 2-1/2 cups chicken stock
- 5 bacon slices
- 1/4 cup flour
- 1/2 cup heavy cream
- 1 teaspoon each of parsley flakes and herbes de Provence
- 1-2 tablespoons dry white wine
- 1/2 cup fontina or Parmesan cheese, shredded
- Egg wash
- 1 puff pastry sheet, thawed
Directions:
- Cook or grill chicken the day before as a time saver.
- Fry bacon, chop, and set aside.
- Dice onions, celery, and carrots.
- In a large fry pan, melt butter and saute onion, carrots, and celery for about 6-8 minutes until tender-crisp.
- Add in flour and cook, stirring constantly for about 1 minute.
- Add chicken stock, stir in cream, and whisk to mix. Add in cooked chicken, bacon bits, spices, and peas. Cook on low, uncovered, until thickened. Add in cheese and wine, and mix well. Cook until mixture is thoroughly heated, about 10 minutes. Remove the pan to another burner. Cover the filling and set aside.
- Preheat oven to 400 degrees. Cut 1 pastry sheet evenly into four pieces. Whisk one egg with 1 teaspoon water. Baste each square with egg wash. Place on a parchment-lined baking sheet and bake for 12-14 minutes.
- To serve, divide the filling among 4 bowls or plates and top each with a puff pastry square.
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