Monday, March 19, 2012

Chicken Pot Pie with White Wine and Tarragon


My apologies, these past few weeks have been super jam-packed. My busy schedule made me think about a remaking a quick, and yet still delicious meal. As promised, I’ve finally found the time to update Chicken Pot Pie. Although still very time friendly, the recipe has been dressed up with the addition of white wine and tarragon. To shorten cooking time, I bought an already cooked rotisserie chicken from my local grocery store and used a pre-made puff pastry sheet that can be found in your local grocer’s freezer section.


Chicken Pot Pie with White Wine and Tarragon- 
Makes 8-10 Ramekins or One 8.5 x 11 Pan
Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup chicken stock
1/4 cup cream
1/2 cup white wine
1/2 cup white onions, chopped
1/2 cup celery, chopped
1/2 cup  frozen peas
1/2 cup frozen corn,
2 cups cooked chicken, chopped
1 tablespoon tarragon, finely chopped
Salt and Pepper to taste

In a large skillet, cook onion, celery and carrots over medium heat until onions are translucent and carrots are slightly softened (about 10 minutes). Season with salt and pepper and set aside. Preheat oven to 400° Fahrenheit.


Using the same pan, begin to melt butter to make a roux. I showed you how a make a roux when I updated macaroni cheese. However, if you are still a little confused About.com does a simple and visually appealing job of explaining how to make a roux. After your roux is made, add the chicken stock and white wine. Bring the mixture to boil and then add the cream. Simmer until sauce thickens to desired consistency. Now it’s time to add the cooked and frozen vegetables. Stir and then add chicken. Add tarragon to the mix and then remove heated mixture from burner.

Place pot-pie mixture into desired container. If you use ramekins, you can use a round cookie cutter to make the crust. If you use a large pan, you will need to roll out the pastry sheet to fit the pan. Place puff pastry crust over mixture.  Use a knife to vent the puff pastry so the pot-pie mixture doesn’t completely bubble over. Place dish in the preheated oven until crust is brown and mixture is bubbling (15-20 minutes). Enjoy!


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