Amy, Josh and Riggs were coming to dinner and I was brain dead! We’d had a busy week @Sous Salt. Very rarely do I not have an idea for dinner. It’s the first question I ask Scott in the morning….what should we have for dinner? But alas….nothing popped up. So after repeated queries to Amy as to what she might fancy… she finally said she wanted something comforting and cozy, how about a Chicken Pot Pie, she said? Hmmm not really being a fan of creamy chicken stuff, I raised my objections at least three times. Finally I acquiesced and I’m so glad I did because we knocked it out of the park! Good news we used store bought puff pastry and rotisserie chicken to make it quick and easy. I also put in some frozen diced sweet potatoes which add just a hint of sweetness.
ingredients
filling:
- 1 T olive oil
- 1 c defrosted or fresh sweet potato diced
- 1 cup pearl onions defrosted
- 1 shallot
- 2 organic colored carrots, I used the purple and the orange, diced
- 1 stalk celery, diced
- 1 c chopped mushrooms
- 1 clove garlic, minced
- 4 sprigs of thyme
- 1 c chicken stock
- 1 c half and half
- 1 c whole milk
- 1 rotisserie chicken, remove the meat and shred
- 1/4 c parsley
- 2 T butter
- 2 T flour
- 1 package puff pastry sheets
- Sous Salt Porcini Mushroom
directions
Heat the oven to 425 degrees. Put the rack in the middle of the oven.
Put the olive oil in the skillet and saute the shallots for 1 – 2 minutes until glossy. Add the sweet potatoes, carrots, mushrooms and celery, saute for 2 more minutes until the vegetables are soft. Season with Sous Salt Porcini Mushroom and pepper to taste.
In a sauce pan melt the butter, add the flour and cook for just a minute to take the flour taste out of the roux. Add the chicken stock, half and half, milk and thyme. Bring to a gentle boil to thicken the sauce. This should take about three minutes. Add the Sous Salt Porcini Mushroom and pepper to taste. Once the sauce has thicken remove the thyme sprigs.
Add the chicken to the vegetables. Pour the sauce over the mixture and stir in the chopped parsley.
Pour the mixture into casseroles that you intend to use.
Roll our the puff pastry sheets on some flour and cut rounds 1 inch larger than the diameter of the casserole dishes. Brush an egg wash on the top of each round and place that side on top of the mixture in the dishes. Then brush the top with the egg wash. Put a few slits in the top to allow the steam to vent.
Cook in the 425 oven for 10 minutes. Reduce the heat to 400 and finish cooking for 15 – 20 minutes until the pastry is golden. Let them sit for 10 mins and then totally enjoy!