Chicken Pot Pie has to be considered as ‘comfort’ food. Try this one out and see if you agree.
- 1 lb. frozen puff pastry, thawed
- 1 large egg, beaten
- 2 tbsp. canola oil
- 3 tbsp. butter
- 1 cup yellow onion, peeled and chopped
- 1 cup carrot, peeled and diced
- 1 cup celery, peeled and cut in 1/2 inch slices
- 2 cups Yukon gold potatoes, diced 1/2 inch pieces
- 1 1/2 cups chicken stock, divided
- 1/2 cup whipping cream
- 3 tbsp. flour
- 2 tsp. chopped fresh thyme
- 2 tbsp. chopped flat leaf parsley
- pinch of sea salt
- pinch of freshly ground pepper
- 1 cup frozen peas
- 1/2 cup frozen kernel corn
- 3 cups diced cooked chicken, white and dark meat
Preheat oven to 400 degrees. Roll out the pastry on a lightly floured surface. Cut the pastry discs large enough to cover 6 individual bowls. Place discs on a parchment lined baking sheet and brush with the beaten egg. Bake until golden brown (according to package instructions). Remove from the oven and allow to cool down.
Heat a large saucepan over medium heat. Add the canola oil and butter. When melted, add the onion, carrot and celery and saute until the onion is translucent. Add the potatoes and 1 cup of the stock. Cover and reduce the heat to simmer, cooking until the carrots and potatoes are tender.
Whisk together the remaining stock, whipping cream and flour until smooth and stir into the vegetable mixture and cook until thickened. Stir in the thyme, parsley, salt, pepper, peas and chicken.
Heat through. Divide and ladle into the warmed bowls. Top with the puff pastry discs and serve.
Chicken Quesadillas
This is easy to make and even more tasty when served on the deck with a glass of your favourite cold beverage, while waiting for the steak and corn on the cob is served.
Serves 4 (as a main course) More as an Hors d’ Oeuvres
- 3 1/2 cups cooked, roasted chicken
- pinch of salt
- pinch of pepper
- 2 tbsp. vegetable oil
- 1 large garlic clove, sliced thin
- 6 oz. grated Monterey Jack Cheese
- 1/2 each yellow and red bell peppers, chopped coarsely
- 8 flour tortillas
Cook the garlic clove and bell peppers in a frypan until soft. Add the chicken and cheese and stir to mix.
Spread out the tortillas, and add the chicken mixture to 1/2 half side of each one. Fold over to form a half moon, pressing firmly on the edges to seal.
Heat an oiled skillet and, 2 at a time, turning only once, cook until the cheese melts and grill marks appear. (about 4 minutes each batch).
Transfer each one to a cutting board and cut in half. Serve with salsa and sour cream.
What a treat!