Thursday, November 08, 2012

FOOD : CHICKEN POT PIE

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I've never been a Chicken Pot Pie person... but maybe I was never eating one I loved. This recipe is beyond amazing and I enjoyed every bit of it. Happy Thursday and happy cooking ;)
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CHICKEN POT PIE
Approx. 1 Hour  //  Serves 4

Ingredients
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups chicken broth
1/3 pound green beans, trimmed and cut into 1-inch pieces
2 cups diced cooked chicken
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg

Directions
1.) In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper. 2.) Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

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RECIPE INFO
Recipe from Everyday Food / Martha Stewart
Chicken Pot Pies
Everyday Food  - Issue 96  //  October 2012  //  Page 47
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2 comments:

  1. This looks friggin' delicious!!!! Pinned it! :)

    Cheers,
    Messy

    ReplyDelete
  2. Oh my, that looks tasty (& much better than the chicken and potatoes we had for dinner tonight!).
    --Anna

    ReplyDelete

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