Thursday, December 10, 2009





Chicken Pot Pie is the ultimate comfort food-a creamy casserole of roasted chicken and assorted vegetables in a velvety sauce topped with a puff pastry crown. Elegant and homey, it makes the perfect dish for a dinner party or an everyday day meal. Everyone seems to like Pot Pie, perhaps it's because the dish reminds them of their childhood, but I've found that whenever I serve the dish at for a dinner party, there's never leftovers!   
This dish will surprise you because it looks complicated but there are short cuts that can be applied to save time.  You can roast the chicken breasts for the dish or you can buy a roasted chicken and shred the meat. Also the dish contains quite a few vegetables, but if there is one that you don't like substitute something else. I like the distinctive taste of the fresh tarragon, it gives the dish depth and compliments the vegetables. The casserole can be made the morning of your dinner and kept in the refrigerator until a half hour before you bake it. I you are really ambitious, make two and freeze one for later, you will be so glad you did!

1 1/2 cups good canned chicken stock
fresh tarragon, 2 tablespoons chopped
meat from one roasted chicken, shredded or 3 chicken breasts cooked
1 package white mushrooms sliced
1 medium onion diced
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1/2 cup frozen baby peas
1/2 cup carrots sliced
2 tablespoons of olive oil
1 sheet of Pepperidge Farms puff pastry

Saute carrots in one tablespoon of butter until slightly soft about 5 minutes and remove to a large bowl. Add onions and mushrooms to frying pan with one tablespoon of olive oil and saute until cooked through about 4-5 minutes.  Season with salt and pepper and add to carrot mixture. Add unfrozen peas and shredded chicken to the vegetable mixture.

Use a frying pan to melt two tablespoons of butter and add the flour- cook down to make a roux, about 2 minutes.  Add the chicken stock and wisk to thicken about 3-4 minutes.  Add heavy cream and chopped tarragon and cook down for another 2 minutes.  Mix the vegetables, meat and sauce together season with salt and pepper and place in shallow casserole dish.

Use one sheet of puff pastry that has been thawed for about 40 minutes.  Cut into strips and make a lattice top on a cookie sheet. Cook in 425 degree oven until puffed and golden.  Set aside.

Place casserole and pastry top in 350 degree oven and heat up for about 10-12 minutes until bubbly.

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