Recipe Box, Chicken & Green Bean Casserole Pot Pie
I deviated from the lite eating plan, just a little, with this ultimate in comfort food, chicken pot pie
There was snow in the forecast again and we needed some “stick to the ribs” goodness
Now, this isn’t low fat by any means, BUT! It is portion controlled, and I did use some fattening ingredients, but in very small amounts, so you get a lot of flavor and satisfaction without eating a ton.
and you can always not eat the puff pastry…hahahahaha~
Put the chicken broth in a sauce pan with the bullion cube and let that simmer while you prepare the filling.
Cook the bacon, and when you’re using bacon in a casserole under cook it just a bit so it doesn’t become too hard in the finished dish. Crispy but still soft
Cook the chicken in the same skillet
This was one breast~I swear chickens are getting bigger and bigger! I cut it into 8 pieces so it would cook quickly
Slice about 12 mushroom slices in half and chop/slice a leek
Line the edge of the skillet with chicken pieces and add the leeks in the center. Turn chicken after 3-4 minutes, turn and brown on the other side. Remove to safe cutting surface. Push leeks to the side and add mushrooms
Once mushrooms have browned add garlic and flour, cooking and stirring to form a roux. Add the Tablespoon of butter if the pan seems dry. The vegetables should be coated in a light brownish roux like sauce. Add drained green beans, hot broth and cream. Stir to combine and thicken.
Add chopped chicken, and bacon. I also added a slice of diced leftover ham. Clean out your fridge! Throw it in there!
Then add the surprise ingredient, Crispy Onions. These are just like French Fried Onions but I like this brand better. You can find them near the croutons and salad dressing.
I only used about 1/4 cup or so
Season with salt and pepper, and stir. Transfer the chicken mixture to a large measuring cup for ease of pouring or use a big ladle. You can refrigerate the mixture at this point for cooking later if you like. Just wait to add the pastry right before putting the dishes in the oven.
As you can see this recipe made 4 cups filling. Divide mixture into 3 large or 4 smaller ovenproof bowls, ramekins or baking dishes that have been sprayed with cooking oil spray.
Brush the rims with beaten egg. This will help keep the pastry in place
Top the dishes with puff pastry squares. I got a little over zealous with my knife cuts, just make a small slit or two for steam to escape. Brush pastry with beaten egg and place on a parchment paper lined baking sheet and bake at 375 for about 40 minutes, until golden.
Stick the onions for the topping in the oven during the last 5 minutes of cooking to brown them
Garnish the pies with the crispy onions and a touch of green to highlight them
And to hide the fact that your puff pastry sank!!
Trust me, no one will care once they dig in!
I was worried this was not going to be enough for the men, but they RAVED and are still talking about it~a rare occurrence around here!
Chicken and Green Bean Casserole Pot Pie
Ingredients
- 1 large chicken breast cut into tenders
- 4 slices bacon cut into 1 inch pieces
- 1 slice ham diced [optional]
- 1 leek rinsed well and thinly sliced
- 1 cup frozen green beans thawed and drained [1 regular sized box, 8-10 oz.]
- 3 oz. fresh sliced mushrooms, cut in half [about 12 slices]
- 1/2 cup crispy onions or french fried onions divided
- 2 cloves garlic minced
- 1/4 cup flour
- 1/4 cup cream
- 2 cups broth
- 1 chicken bullion cube
- 1 T butter
- salt and pepper
- 1 sheet puff pastry
- 1 egg
Instructions
- Combine broth with bullion cube. Simmer until hot.
- Cook bacon over medium heat, stirring often until almost done. Drain on paper towels.
- Add chicken pieces around the perimeter of the pan forming a circle. Add leeks to the center of the circle and stir. Allow chicken to cook for about 3-4 minutes until starting to brown and then turn. If leeks begin to get too brown, push them to one side of skillet and put chicken in center until just about cooked through.
- Set chicken aside. Add mushrooms and increase heat so they saute quickly. Add garlic. Stir leeks into mushrooms and add flour, stirring to coat. If mixture is dry and looks like snow, add butter and stir. Cook 30-60 seconds. Vegetables should look like they are coated in a light brown sauce.
- Pour in hot broth, and cream. Season with salt and pepper.
- Add green beans, chicken, half of the crispy onions and bacon. Stir and cook 1-2 minutes until evenly combined and sauce is bubbly.
- Transfer to 1 quart measuring cup. Divide into individual oven proof baking dishes, which have been sprayed with cooking oil spray. At this point they can be refrigerated and baked later.
- Remove from refrigerator about 1 hour before baking so the dishes are room temperature.
- Roll out puff pastry just a little and cut into 4 squares.
- Cut several diagonal slashes in pastry. Beat egg and brush rims of bowls with egg was and put 1 square of pastry on each bowl, gently stretching to fit if necessary and pinching dough onto rim of bowl.
- Brush pastry squares with egg wash. Put pot pies on a parchment paper lined baking sheet in case they bubble over.
- Bake at 375 about 35-40 minutes until hot and pastry is golden. During the last few minutes place remaining crispy onions in the oven to brown. Remove pot pies and garnish with something green and the crispy onions.
- Makes 3 large pot pies or 4 smaller pot pies
This will keep you warm on a cold winter night, Enjoy!
_____________________________________
I will be joining these fabulous parties and blogs:
RSS - Posts
I can never get too much comfort foot☺
I love pot pies of any kind. Lobster is my favorite, but it’s not readily available as when I’m in Houston, chicken is a close second. I like you variations and just happen to have all the ingredients but crispy onions on hand so yours just may make it to the dinner table tonight.
This gives me a great idea for what to cook tomorrow night! I love to bake little individual pot pies, and I go back & forth between homemade crust and store-bought puff pastry. Either way, it’s always a tasty treat that really does stick to the ribs like you say! Ramon thinks chicken pot pie is the last stop before heaven! 🙂 We’ve taken to a low-cholesterol/low-carb lifestyle, but there’s always that “cheat” that’s totally worth it…and this is it!
Have a great weekend!
Thanks Alycia, it really was a great one dish meal, hope you enjoy!
Sounds great Jenna! I love the addition of the crispy onions, cute bowls too:@)
I love it, it looks delicious!
I wanted to drop by also and say thanks for the lovely comments and also help you with your Pinterest button you asked me for….If a PIN IT button hovering over all of your pics is what you want all you have to do is: Go to Layout….click “add a gadget” and then add a HTML Javascript box…..you can leave the TOP box empty if you prefer….or you can put what ever wording floats your boat….in the bottom code box ……copy this code I got for you directly from Pinterest…..
click save……and your done. Thats it! You can move this HTML box under layout…..where ever you want. I have mine right underneath the box that says Blog posts so it shows up at the bottom of my page.
If you want a different button…like the ones where you click them and a new page pops up and you have to pick WHICH photo to PIN….let me know and I can help you with that too….I just didn’t want you to have to wait for me to blog about it this because I love my PIN it button!
Thanks so much Christine, I really appreciate you taking the time to respond to my pin it questions!
Jenna, Your green bean casserole version of chicken pot pie looks delicious! I’ll have to look for those crispy onions I haven’t seen them in my grocery shopping!
I was just noticing Christine’s comments above. WP.com doesn’t allow Javascript 🙁 I keep hoping they’ll come out with a widget for a pin it button for the photos.
Thanks Mary, I feel a lot less frustrated knowing this!
I really like your pot pie version. I usually make mine with mixed vegetables and pie crusts, but this one is probably lighter in calories. It looks yummy. I need to try this.
Have a great weekend,
Bev
Hi Jenna,
I just love your Chicken Green Bean Casserole Pot Pie, it has fantastic flavor with great ingredients. Thanks so much for sharing with Full Plate Thursday and hope you have a great weekend!
Miz Helen