Chicken Pot Pie
I'm quite proud of myself right now. I've managed to make something out of nothing. I really despise the thought of having to go out and buy ingredients for every, single thing that I make. Often, it feels like, I'm ready to go on a recipe and then discover that I'm out of something crucial. Today, the big issue was that I was out of almost everything. My Mother-in-law June had kid #1 and kid #2 all weekend. So, Derek and I belatedly celebrated our anniversary, I had a great yoga class and spent the remainder of a saturday shopping and noshing with my BFF KT!, it was great... but I didn't cook a thing. So, by Sunday afternoon we are hungry and getting desperate. I'm damned if I'm going to grab something quick again. So, I get the remains of the roasted chicken (which I use for sandwiches during the week) and some veggies that are laying around and well... find these pastry things in the freezer and voila!
It looks really fancy. If I hadn't had these pastry thingies in the freezer than I totally would have thrown together my own crust but why make things more complicated
AND it's nice to clear some more space in my freezer (which honestly isn't very full anyway!) - How full are you supposed to keep your freezer for maximum efficiency??? Another thing that I'm proud of myself for is that, although I didn't have any bouillion or chicken stock, I just used the stuff in the bottom of the roast pan as my stock and it was beautiful! Nice way to reduce the waste. Once again, my peeps, you could change this up - completely do away with the meat and replace with more veggies, use a fish (although I'm down on using fish right now) or other meat... you get the idea.
Chicken Pot Pies
1 pkg Puff Pastry or 2 pkg of Puff Pastry cups (that's what I used)
1/2 red onion, diced small
2 med/small carrots, sliced thinly
1 rib celery, sliced thinly
4 asparagus spears (I had it in the fridge!), cut in chunks
3 cloves garlic
3 cups of cooked chicken, cubed small
1/2 cup of flour
2 cups of milk
2 packets of chicken bouillion (low salt)
dashes of Worcestershire Sauce, Soy Sauce, Pepper Sauce (all to taste)
2 tsp salt
cook Pastry cups to package directions - If you are using one large hunk of puff pastry then just hold off here.
In a large, heated dutch oven. Add some olive oil for sauteing. Add in the veggies and saute until soft. Add in the chicken and mix well. Add in the bouillion packets, sauces and salt. Then add the flour and mix well. Gradually add in the milk. If it gets too thick add in a little more milk to get to the desired consistency (I made mine quite thick). Check taste and adjust if needed.
Fill each pastry cup with chicken mixture and top with the little 'hat' that you had to cut out.
If you are using the hunk of puff pastry. Place the chicken mixture in a large baking dish and place the puff pastry on top (might want to place it over the edges of the dish) and bake to the package directions (probably 18 - 20 minutes).
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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