carol’s quick chicken stew

When the days become shorter and evenings cooler, I turn to comfort food for dinner. this is one of my favorites. make extra and freeze them without the pastry topper. Thaw, then top with pastry and bake off. How smart is that!!?

A quick note: some supermarkets now carry puff pastry squares, 5-inches square, in the freer case. Gotta love that!

carol’s quick chicken pot pies 

chicken pot pie
4 cups chicken stock
3 boneless, skinless chicken breasts, in ½ -inch slices
8 tablespoons butter
2 medium yellow onions, chopped
½ red bell pepper, diced
½ cup frozen small white whole onions
Kosher salt
½ cup flour
1/2 cup dry white wine
freshly ground black pepper
2 medium carrots, sliced
1 10-ounce package frozen peas (2 cups)
1/4 cup minced parsley
1 sheet puff pastry, thawed, rolled to 10 x 15 inch rectangle, cut into 6 5 x 5 inch squares
   or 6 pastry squares
1 egg, beaten with a pinch of salt and sugar

 Preheat the oven to 375°F.

Heat the stock to boiling; add the chicken. Simmer about 4-8 minutes, until chicken is no longer pink. With a slotted spoon or spider, remove the chicken from the stock to cool. Meanwhile, keep the stock warm. Cut the chicken into ½ -inch dice; set aside.

In large pot or Dutch oven, melt the butter over medium high heat. Add the chopped onions, red bell peppers and whole small onions. Sauté the onions and 1 teaspoon salt over medium heat until they are translucent. Add the flour; cook and stir over low heat for two minutes. Add the hot stock to the onion mixture, stir and cook until it begins to thicken, about 1 minute. Stir in ½ teaspoon pepper, then add the carrots, peas, parsley, and the diced cooked chicken. Mix well.

Transfer the stew to six buttered 1½ cup ramekins. Top with pastry square. Brush lightly with egg wash. Place on baking sheet and then into preheated oven; bake ½ hour.

Serves 6.





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