Back to the Pampered Chef Deep Covered Baker cookbook this week - so far everything out of this book tastes so good! I love my baker - even though the handle on the lid recently popped off while Dave was washing it. I got the information to send it in for a replacement, but have been putting it off because I don't know how long I'll have to live without it. We use it at least twice a week and I will miss it! :(
Anyway - last night for dinner Dave made Easy Chicken Pot Pie. He didn't think it was easy because it required specific steps in a specific order and he couldn't just throw the ingredients in a bowl, stir, add a crust, and voila! Next time we make this we can make it more efficient :)
Here's the recipe:
Easy Chicken Pot Pie
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
3 cups chicken broth
2 tsp finely chopped thyme leaves
2 garlic cloves, pressed
1 tsp salt1/2 tsp black pepper
3 cups diced cooked chicken
1 cup 2% milk
1/2 pkg frozen puff pastry sheets
1 tbsp water
1. Preheat oven to 375. Melt butter and flour on stove, whisking until smooth. Add chicken broth, whisking constantly until smooth. Add thyme, pressed garlic, salt and pepper. Simmer, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in chicken and milk.
2. Add finely chopped onion, frozen veggies and chicken mixture to Deep Covered Baker; mix well. Unfold pastry onto lightly floured surface, seal seams and score to make 8 rectangles. Lay pastry over filling; press edges against sides of baker and trim excess. Lightly brush pastry with egg and water mixture.
3. Bake, uncovered, 30-40 minutes or until pastry is golden brown. Remove baker from oven and let stand 10 minutes before serving.
I think the only time either of us has used puff pastry sheets was for cream horns a while ago, so that added another "new" thing that put him off. But it tasted awesome and that's what counts! The filling was thick, hearty, and creamy; the golden crust had just enough crunch - yum!