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!
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