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Menu Plan for Winter I: Week 9, Sunday
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Daily Recipes:
Chicken Pot Pie
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Not the typical frozen, single serving dish of college days... But still easy.
Chicken Pot Pie
Total time: 40 minutes
This is modified, slightly, using only a top crust, and made simple, using purchased puff pastry, Make it in 2 single serving dishes or 1 larger. You can stretch or roll puff pastry a bit to fit, if needed.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 medium carrots
- 2 small leeks
- 2 ribs celery
- 1 clove garlic
- 3/4 cup peas
- 2 tsp olive oil
- 1/2 tsp paprika
- 1 tsp thyme
- 1 tbs parsley
- 1 cup (8oz, 240ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
- 1 sheet puff pastry
Instructions:
- Peel carrots and slice into thin half circles.
- Trim and thinly slice leeks and celery.
- Mince garlic.
- Cut chicken into 1" (2.5cm) pieces.
- Heat oil in medium skillet over medium-high heat.
- Add chicken and brown.
- Add leeks, carrots, celery, paprika and sauté 5 minute
- Add garlic and sauté 1 minute longer.
- Add stock, wine, herbs and bring to a boil.
- Cover, reduce heat and simmer 5 minutes.
- Add peas and simmer 5 minutes longer.
- Add cornstarch mixture and stir until thickened.
- Divide stew and place into 2 individual baking dishes or put all in 1 larger dish (8" or 9" square, 20cm).
- Cut puff pastry to fit and place on top. It should be just slightly larger than the interior of the dish.
- Bake, 400F (200C) for 20 minutes.
- Remove and serve from baking dish(es).
Cooking Schedule:
40 minutes for menu |
Mince garlic, add to skillet |
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