RECIPE JOURNAL: CHICKEN POT PIES WITH PUFF PASTRY CRUST

 It's snowing. Not a lot, but enough to delay school, ruin my dog's day, and make my husband happy. Because in this house snow means one thing--Chicken Pot Pies for dinner!

CHICKEN POT PIES WITH PUFF PASTRY CRUST

2 sheets frozen puff pastry dough (I use Pepperidge Farm puff pastry sheets)
1 1/2 cups homemade chicken stock or canned low-sodium chicken broth
3/4 cup thin sliced carrots (approximately 2 large carrots)
3 Tablespoons butter
2 Tablespoons Canola oil
1 medium Vidalia onion, diced
8 ounces mushrooms, washed, stemmed and sliced
(I use cremini or porcini but you can use any type you prefer)
2 Tablespoons white-wheat flour
1/2 cup half and half
3 cups roasted, diced chicken
1/2 cup parsley, chopped
dash Kosher salt
Freshly ground pepper to taste


Remove the pastry sheets from the package and thaw at room temperature for 30 minutes.

Position a rack in the center of the oven and preheat to 400º F.

Set aside 6 10-ounce ramekins (4" in diameter) on a rimmed baking sheet.
(Can also use an 8 cup, 2" deep baking dish and only 1 pastry sheet)

In a 1-quart saucepan over medium heat, bring the stock to a boil. Add carrots and cook until crisp-tender, about 20 minutes. Remove from heat. With a slotted spoon, transfer carrots to a bowl and set aside. Reserve stock.

In a large skillet, melt the butter and oil over medium heat until the butter foams. Add the onion and saute until it softens, about 5 minutes. Add the mushrooms and saute until browned, about 3 more minutes. Sprinkle the flour over onion-mushroom mixture and stir to blend in. Slowly stir in the reserved stock and cook/stir until thickened.

Add the cream, stirring to blend. Simmer for two minutes. Add carrots, chicken and parsley. Return to simmer and season to taste with salt and pepper.

Remove from heat and divide between 6 ramekins.

Unfold the puff pastry and lay on a lightly floured surface. Roll out to a 12-inch square. Using a 5-6 inch plate, cut out 4 rounds from first sheet and 2 from the second. Cut a 2-inch long slit in the center and carefully center the dough over the ramekins. Press the dough edges firmly against the sides of the ramekins.

Bake until dough is browned and puffed. About 25 minutes. Serve immediately.
Serves 6.


NOTES: I've made this with leftover turkey as well as leftover steak and they were both wonderful. A glass of wine would be a nice addition (for the adults, of course). And for the kids, there's always chocolate pudding cake for dessert!

Enjoy!

RECIPE JOURNAL: STIR-FRIED BEEF AND SNAP PEAS

A walk on the coldest day of the year deserves a hot and hearty dinner!

 

Stir-fried beef and snap peas served over brown rice fill the crankiest kid bellies. This dinner can be made in the time it takes to cook the rice. 

Stir-fried Beef and Snap Peas

1 pound sirloin beef, thin sliced

2 Tablespoons wok oil
1 pound snap peas, washed and drained
1 can sliced water chestnuts, drained
4 cups cooked brown rice

Sauce:
1/4 cup low sodium soy sauce
1/4 cup cooking sherry
1 Tablespoon cornstarch
1/4 cup water
dash of dried ginger

As the rice cooks, mix together in a large bowl the five sauce ingredients until cornstarch is smooth. Add the beef and let sit while wok heats.

Heat oil in wok until it begins to "smoke". Add in beef and sauce and saute until beef is cooked through. Add in water chestnuts and snap peas and cook for five more minutes (or until peas are cooked to your preference).  Serve over hot brown rice.

NOTE: The beef and sauce mixture can be made hours before and kept refrigerated until ready to use. Allow meat to rest on counter at least ten minutes before adding to wok.

Enjoy!