Thursday, November 10, 2011

Smack Your Mamma Chicken Pot Pie

    This is one of my favorite dishes in the world. The rich gravy, and puff pastry crust, well they just do it for me. This recipe is top notch, and there are many short cuts you can make that don't take away from the taste. My first suggestion is to buy a rotisserie chicken (aka: cheater chicken) from the deli. (Do not buy the lemon pepper flavor... eww!) De-bone your cheater chicken, make sure it is cut into bite size pieces. You can also used canned mushrooms, and a bag of frozen peas and carrots. As my daddy would say: "It's so good it would make you smack your own mamma!"

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/3 cup butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, chopped (about 1 1/2 cups)
8 ounces mushrooms, sliced (about 3 cups)
1/3 cup all-purpose flour
3 1/4 cups Chicken Broth or Chicken Stock
1 tablespoon Dijon-style mustard
1/2 teaspoon poultry seasoning
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley 

1. Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Press the pastry into a 2-quart round casserole.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Place aluminum foil onto the surface of the pastry.
Bake for 25 minutes.  Remove the aluminum foil.

2. Heat the butter in a 12-inch skillet over medium heat.  Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Add the flour and cook and stir for 3 minutes or until the flour is golden brown.  Slowly stir in the broth and heat to a boil.  Cook and stir until the mixture boils and thickens.
3. Stir in the mustard, poultry seasoning, chicken, peas and 3 tablespoons parsley.  Remove the skillet from the heat.

4. Unfold the remaining pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
4. Spoon the chicken mixture into the casserole.  Weave a lattice pattern over the filling with the pastry strips.  Trim any excess pastry.  Sprinkle with the remaining parsley.  Place the casserole onto a baking sheet.

5. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

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