Classic chicken pot pie gets a reno! ?All the classic ingredients spun into ?a simple yet elegant meal idea.
Prep time: 10 minutes
Cook Time: 15-20 minutes
Bake time: 15 minutes
226 g pre-rolled puff pastry, thawed
3 boneless, skinless chicken breasts
1/3 cup (80 mL) EACH: butter, minced onion and all-purpose flour
salt & pepper, to taste
1-3/4 cups (425 mL) chicken broth
1/2 cup (125 mL) milk
1 cup (250 mL) julienne carrots, blanched
3/4 cup (175 mL) each: julienne celery & snow peas, blanched
Parsley, to garnish
Preheat oven to 425F. Cut puff pastry into three 3x3 inch squares and cut remaining into thin strips (about 3 inches long). Bake on parchment-lined tray for 12-14 minutes or until golden brown.
Meanwhile, in a saucepan over medium-high heat, melt 1 tbsp (15 mL) butter and cook chicken until golden and internal temperature reaches 165F (about 7-8 minutes each side). Remove chicken: add remaining butter and onions, cook until onions are soft, about 5 minutes.
Stir in flour, salt, and pepper, scraping up the browned bits and allowing all liquid to be absorbed. Slowly whisk in chicken broth and milk. Simmer, whisking constantly over medium-low heat until thickened, about 5 minutes. Remove from heat (add extra liquid if it becomes too thick).
In small sauce pan, lightly sauté blanched veggies.
Slice baked puff pastry squares horizontally and put each half, crispy side down, on an individual serving plate. Top with julienne veggies and 2 tbsp (30 mL) gravy.
Slice cooked chicken in half horizontally placing browned side up on top of gravy-covered veggies. Top chicken with 2 tbsp (30 mL) additional gravy. Top with a few more veggies, puff pastry stick and a sprig of parsley. Serve immediately.
Korey's Tips: ?Look for frozen vegetable medleys that have carrots and snow peas. Cut the snow peas in half lengthwise.