Who doesn't love pot pie? It's an American classic! Ok I will admit I'm really not a fan of peas. They remind me of my Catholic School days. ::::shutters at the thought::::: They served peas that ended up mashed on your plate because they served them with an ice cream scooper. AHHHH!! School lunches in general scare me. Ok I'm getting off topic here. In any event I wanted to put a spin on these lovely little comfort treats. So that I did!
You'll need, 1 of these:
You should use both, I just happened to only have one left. I used the other one for the chocolate chip mini cinnamon rolls, remember?! http://mydeleriouskitchen.blogspot.com/2012/08/mini-chocolate-chip-cinnamon-rolls.html
3 Boneless skinless chicken breasts
1 Bay leaf
1 Teaspoon Ground Mustard
1 1/2 Teaspoons dried Rosemary
About half bag of baby carrots, chopped (or 3 large ones)
2 Cloves garlic, minced
1/2 Red onion, chopped (any color onion you want really)
2 Baking potatoes, cubed
2 Stalks celery, chopped (including leaves)
3 Cups low sodium chicken stock
S/P to taste
Cornstarch/Flour
Heat olive oil over medium heat. Saute the onions until almost translucent. Now I like my veggies with a little bite to them. So you feel free to cook them as much or as little as you'd like. Next add in the garlic and cook another couple minutes, add in the celery, carrots and potatoes. Stir in the s/p, ground mustard, bay leaf, and rosemary at this point too. Cook, stirring about 8 minutes or so. Place the chicken breasts on top of the veggies. Pour in the chicken stock, bring to a boil, then turn the heat to low, let simmer covered for about 40 minutes.
Check the veggies, if they are done to your liking take them out with a slotted spoon and pop in the fridge for the time being. Let the chicken go for at least a full hour, the longer the better. You want to be able to shred the chicken easily. I cooked mine for an hour and a half.
Once the chicken is done to your liking, plate it. Reserving all the juices in the pot. Shred the chicken and set aside. Bring the liquid in the pot to a boil, taste and adjust seasonings. Then whisk in cornstarch or flour 1 tablespoon at a time, until it reaches the desired thickness. This then becomes your gravy.
Preheat oven to 400
Mix together the gravy, shredded chicken and veggies. Roll out the pie dough and cut into squares. I got about 5 in total using just one pie dough. Place 1 heaping tablespoon of chicken mixture into the dough square. With melted butter, brush the edges of the dough. Fold together into triangles, press fork on outer edge all the way around. Repeat this step until it's all finished. Cut slits in the top of the turnovers, brush butter all over. Bake for 12 to 18 minutes or until light golden brown. Serve and enjoy!
Copyright © 2012 Salvo-lutions by, Dana Salvo
No comments:
Post a Comment