With temperatures in the teens this week
we need more comfort food!
How about one of the ultimate comfort foods,
chicken pot pie~
There is snow in the forecast again
and we need some “stick to the ribs” goodness…
these pot pies combine the goodness of two favorites,
chicken pot pie and green bean casserole!
These are individual pot pies,
baked in ceramic soup cups
and topped with puff pastry squares
Put the chicken broth in a sauce pan with the bullion cube
and let that simmer while you prepare the filling
Cook the bacon until crispy
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 and chop chicken
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
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
Season with salt and pepper, and stir
Transfer the chicken mixture to a large measuring cup
for ease of pouring, or you can use a big ladle to fill the bowls
You can refrigerate the mixture at this point for cooking later if desired
Add the pastry right before putting the dishes in the oven.
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 cut to vent
Brush pastry with beaten egg
Place the bowls on a parchment paper lined baking sheet
and bake at 375 for about 40 minutes, until pastry is golden
Garnish the pies with the crispy onions and a touch of green
Chicken & Green Bean Casserole Pot Pie
Ingredients
- 1 large boneless chicken breast, cut into large pieces
- 4 slices bacon
- 1 leek, rinsed and sliced
- 1 cup green beans, cooked and drained
- 3 oz. fresh sliced mushrooms
- 1/2 cup Crispy Onions or French Fried Onions, divided
- 2 cloves garlic, minced
- 1/4 cup flour
- 1/4 cup cream
- 2 cups chicken broth
- 1 chicken bullion cube
- 1 Tbsp butter
- salt and pepper
- 1 egg
- 1 sheet puff pastry
Instructions
- Combine broth with bullion cube in a sauce pan. 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, and cut into smaller pieces. Add mushrooms to skillet 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 to taste
- 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 wash 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
Comfort is on the way!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party/ Creatively Crafty