|It loses something when viewed in a picture. It must be|
experienced in person for the full mouth-watering effect.
- 2 Tbsp butter
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, quartered
- 2 cups frozen pearl onions
- 2 chicken breasts, cooked, chopped
- 1/4 cup + 2 Tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup half and half
- 2 cups frozen peas
- 1 sheet puff pastry, defrosted
- 1 egg white, lightly beaten
- Melt butter in a large saute pan over medium-high heat.
- Add onion, carrots, and garlic and cook for about 5 minutes.
- Add mushrooms and frozen onions and cook for another 5 minutes.
- Add the chicken and the flour, making sure to stir enough to cover everything evenly.
- Slowly add the chicken broth, making sure that the flour doesn't clump when it is added.
- Having the chicken broth warm is supposed to help according to the recipe but I did warm my broth and it clumped the same as any of the other times I have added liquids to flour.
- Add the milk and half and half.
- Bring to a boil and cook, stirring every now and then for 15 minutes.
- The sauce is supposed to thicken here, it didn't for me. Good luck (it is still yummy with a soupy sauce instead of a gravylike sauce).
- Stir in the peas, salt and pepper.
- Turn the heat down to medium-low and preheat the oven to 375 degrees.
- On a floured surface unfold the pastry. Cut it in half lengthwise (should be a square) and then roll each 1/2 into a shape big enough to cover a pie pan.
- Split the filling between 2 pie pans.
- Cover each pie with a pastry crust.
- Trim the un-needed pastry and crimp the edges shut with your fingers.
- Brush egg over the top of the pot pies.
- Bake for 25 minutes.
Since the pastry comes two in a package, and once you thaw it, you can't refreeze it, I was thinking of possibly making a bottom crust for the pot pies in the future (but that would add a few calories).
This recipe originally appeared in the Cooking Light Complete Cookbook.