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.
