Deconstructed Chicken Pot PiePublished on May 24, 2014

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  • Photo by: Mark Holleron

Classic chicken pot pie gets a reno! ?All the classic ingredients spun into ?a simple yet elegant meal idea.

Serves: 6

Prep time: 10 minutes

Cook Time: 15-20 minutes

Bake time: 15 minutes

226 g pre-rolled puff pastry, thawed

3 boneless, skinless chicken breasts

1/3 cup (80 mL) EACH: butter, minced onion and all-purpose flour

salt & pepper, to taste

1-3/4 cups (425 mL) chicken broth

1/2 cup (125 mL) milk

1 cup (250 mL) julienne carrots, blanched

3/4 cup (175 mL) each: julienne celery & snow peas, blanched

Parsley, to garnish

Preheat oven to 425F. Cut puff pastry into three 3x3 inch squares and cut remaining into thin strips (about 3 inches long). Bake on parchment-lined tray for 12-14 minutes or until golden brown.

Meanwhile, in a saucepan over medium-high heat, melt 1 tbsp (15 mL) butter and cook chicken until golden and internal temperature reaches 165F (about 7-8 minutes each side). Remove chicken: add remaining butter and onions, cook until onions are soft, about 5 minutes.

Stir in flour, salt, and pepper, scraping up the browned bits and allowing all liquid to be absorbed. Slowly whisk in chicken broth and milk. Simmer, whisking constantly over medium-low heat until thickened, about 5 minutes. Remove from heat (add extra liquid if it becomes too thick).

To assemble:

In small sauce pan, lightly sauté blanched veggies.

Slice baked puff pastry squares horizontally and put each half, crispy side down, on an individual serving plate. Top with julienne veggies and 2 tbsp (30 mL) gravy.

Slice cooked chicken in half horizontally placing browned side up on top of gravy-covered veggies. Top chicken with 2 tbsp (30 mL) additional gravy. Top with a few more veggies, puff pastry stick and a sprig of parsley. Serve immediately.

Korey's Tips: ?Look for frozen vegetable medleys that have carrots and snow peas. Cut the snow peas in half lengthwise.




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