Remember when I teased you (my Facebook fans), with that picture of my chicken pot pie last week? Well here it is in all of its creamy glory! This recipe is really easy and the end result can be used in many ways. To be honest, it is a recipe that I have adapted from my mom's Chicken A la King recipe. I'm pretty sure it is from her tattered Betty Crocker cookbook she received as a wedding gift.
Wherever it came from, I use this basic recipe (plus or minus a few things depending on what I have on hand) for pot pie, chicken a la king, over noodles, toast and the list goes on! Make a big batch and use the left overs for something different. Oh how I love left overs on a weeknight.
Musical Selection: Hazy by: Rosi Golan. A chill Monday tune.
Toss in some cooked chicken. I poached mine and cut it into cubes. You could grill/fry it up as well. Whatever method you prefer.
Mini Pigs in a Blanket (a great Super Bowl food if I do say so myself). If you can't find them, I'm sure the regular crescent rolls would work just fine.
Chicken Pot Pie
1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons of butter
1/2 teaspoon fresh or dried thyme
1/2 teaspoon dried rosemary
4 tablespoons of flour
2 tablespoons of chicken bullion base
3 cups of fat free half and half
2 chicken breasts, cooked and cubed
1 bag frozen veggies, defrosted by putting in the microwave for one minute on high
1 roll of puff pastry/crescent rolls
Start by tossing the onions into a large skillet on medium heat with a drizzle of olive oil. After a few minutes, add the garlic. Saute until the onions are tender.
Next, add the butter and herbs. Bring to a bubble and add the flour. Cook for about 2-3 minutes to take our the floury taste. Add the chicken bullion base.
Pour in the half and half and stir to get all the lumps out. Keep stirring for about two minutes or until it thickens just a bit. Add the chicken and veggies. Take off of the heat and set aside.
Take the dough out of the roll and place onto a cutting surface. Be sure not to work with it too much or it will loose it's flakiness. Cut out circles of dough that will just fit into your bowl or baking dish. you want there to be space between the dough and the side of the dish or it will bubble over. If you don't want to use individual bowls you could put it all into a baking dish and place the dough on top.
Place into a preheated 350 degree oven and cook for about 20 minutes or until the crust is golden brown. If you use one big big dish you might need to increase the cooking time.
Take it out and enjoy!
Recipe by: Mrs. Schwartz