It's that time of year when comfort food means stews, soups, hot cocoa, cider, and pot pies.
Making a pot pie from scratch is not complicated. This recipe calls for a puff pastry top, instead of pie crust. You can go chicken, turkey or even veggie. If you're doing a veggie version, just substitute vegetable stock for the chicken, and maybe add some potatoes, prepared like the carrots.
Ready?
POT PIE!
1/4 of whole turkey breast, or 2 chicken breasts- boneless/skinless.
1 lg. onion, peel & small diced
2 carrots, peel, small diced & blanched
2 stalks of celery, diced
1/4 of whole turkey breast, or 2 chicken breasts- boneless/skinless.
1 lg. onion, peel & small diced
2 carrots, peel, small diced & blanched
2 stalks of celery, diced
4 oz. peas, frozen OK
1 tb. of fresh sage, chopped
1 tb. of fresh sage, chopped
2 oz. butter
2 oz. flour
2 cups chicken stock, cold
1/2 cup cream
1 tb. of fresh sage, chopped
1 tb. of fresh sage, chopped
2 oz. butter
2 oz. flour
2 cups chicken stock, cold
1/2 cup cream
salt & pepper to taste
1 sheet puff pastry, frozen OK!
1 sheet puff pastry, frozen OK!
1. preheat oven to 425*
2. Saute the onions & celery with the herbs in the butter until soft and translucent3. Add the flour. Cook for a few minutes, stirring. Whisk in stock and cook over medium heat until it thickens and starts to boil.
4. Add the cream, then turkey or chicken, carrots & peas. Season with salt & pepper. Cook until your protein of choice is just about done.
5. Pour mixture into a heavy casserole dish. Cover with pastry.
6. Bake at 425* until crust is brown, about 25-30 minutes.
Impress, and ENJOY!
