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Tuesday, March 30, 2010

Casserole Queen's Pot Pie

Lisa found this on the Food Network website after watching "Throw Down with Bobby Flay and shared it with me.  We LOVE this recipe and make this if we are ever in the mood for pot pie.  It isn't your normal pot pie, but this recipe will change your mind as to how you really want your pot pie to taste.  Overall this is a very easy recipe to assemble and cook.  Although it may look like a lot of ingredients and too much work, it really isn't.  Which is a plus for those busy moms trying to have a great dinner and not spending all afternoon slaving away in the kitchen.

2 sheet of frozen Puff Pastry (they come in a pack of two)-this is for the pie crust
2 Tbsp Butter
1 Roasted chicken, shredded
2 Tbsp Flour
3/4 tsp Salt
1/2 tsp Dried Tarragon, crushed
1/4 tsp Black Pepper
2 c. Milk
1 c. Heavy Cream
1/3 c. Dry White Wine
1 1/2 c. Peas, blanched
1 1/2 c. Carrots, blanched
2 Potatoes, peeled/diced/boiled
1 egg plus 1 Tbsp Milk for egg wash, to brush on top of the pot pie

Melt the butter and add all rest of the ingredients together.  I simmer for about 10-15 minutes.  After the mixture is done, set that aside.  Take your puff pastry and lay them out.  I found it helpful to let them warm to room temperature a little bit.  That way I could roll out them out easier.  I roll out both sheets from the box.  Then I put one on the bottom and make a nice pie crust.  Then I place the other one on the top and seal the top & bottom together.  Cut a ventilation hole in the top before putting in to bake.  Bake at 425 for 30-45 minutes.  Enjoy!

My alterations:  I recently did not have a roasted chicken, so I used boneless, skinless chicken breast and shredded that.  I know Lisa says that the wine makes it, but I have yet to remember to get wine at the grocery store and have not added this to my recipe.  I can say that it is heavenly without it.  :-)  If you have mixed veggies, then put those in.  It is the flavor of all the spices that make this pot pie to die for.  Another note:  I found that 425 burned my pot pie.  So I cut the temperature back to 350 and that worked better.  I am still playing with the temperature/time and hoping to get it just right.

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