| josafeen@starband.net |
I just made this and it's so so yummy. I was in the mood for a pot pie,
but wanted to try my own combination of ingredients, so I made up a
recipe. It's delicious and the family loved it.
Rosemary chicken pot pie
by Josie Celio
5 cloves of garlic, finely minced
2 bunches of green onions diced (tender ends only to make about 1/2 C)
3 T (be generous) finely minced rosemary leaves
8 strips of thick peppered bacon
3 large chicken breasts, cut into 1 1/2 inch pieces
Lots of brown mushrooms (maybe 4 cups) cut in half
1 bunch of asparagus, ends removed and cut into 2 inch pieces
1/3 C cornstarch, mixed with cold water until the consistency of really
heavy cream
Flaky pastry dough (enough for 3 single crust pies)
In large pan fry bacon until a little bit crisp. Remove from pan and
set aside, reserving bacon grease in pan. In same pan saut=E9 onions,
garlic & rosemary for about 5 minutes. Add chicken and saute until half
cooked. Add mushrooms, saut=E9 for a couple minutes, then add bacon
(coarsely chopped) and asparagus. Add broth and bring to quick boil and
immediately reduce heat to medium (try to avoid overcooking asparagus).
Add cornstarch mixture while stirring until thickened. Add cream.
Remove from heat. Divide among 6 16 oz ramekins and let cool for 20
minutes before topping with pastry rounds and pricking tops.
Place on cookie sheet and bake at 375 for 30 minutes or until medium
golden brown. Be sure to let cool a bit before eating (they tend to be
tongue burning hot)
Enjoy!
Note: This could also be done with a double crust (i actually prefer a
double crust, but I didn't make enough pastry). Though I'm not sure if
you would need to blind bake the bottom or not and you would need to
adjust cooking times.
Also, on the cornstarch, this is my preferred thickening agent, but
you could also use flour, or whatever you prefer. The amount of
cornstarch you add may vary, depending on the moisture content in the
veggies and stuff, so I like to make extra in case I need to add more
on the fly (you want a pretty thick gravy because you're still going to
add cream)
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| Wayne Boatwright |
On Mon 14 Nov 2005 08:46:49p, Thus Spake Zarathustra, or was it ?
> I just made this and it's so so yummy. I was in the mood for a pot pie,
> but wanted to try my own combination of ingredients, so I made up a
> recipe. It's delicious and the family loved it.
>
> Rosemary chicken pot pie
> by Josie Celio
>
> 5 cloves of garlic, finely minced
> 2 bunches of green onions diced (tender ends only to make about 1/2 C)
> 3 T (be generous) finely minced rosemary leaves
> 8 strips of thick peppered bacon
> 3 large chicken breasts, cut into 1 1/2 inch pieces
> Lots of brown mushrooms (maybe 4 cups) cut in half
> 1 bunch of asparagus, ends removed and cut into 2 inch pieces
> 1/3 C cornstarch, mixed with cold water until the consistency of really
> heavy cream
> Flaky pastry dough (enough for 3 single crust pies)
>
> In large pan fry bacon until a little bit crisp. Remove from pan and
> set aside, reserving bacon grease in pan. In same pan sauté onions,
> garlic & rosemary for about 5 minutes. Add chicken and saute until half
> cooked. Add mushrooms, sauté for a couple minutes, then add bacon
> (coarsely chopped) and asparagus. Add broth and bring to quick boil and
> immediately reduce heat to medium (try to avoid overcooking asparagus).
> Add cornstarch mixture while stirring until thickened. Add cream.
> Remove from heat. Divide among 6 16 oz ramekins and let cool for 20
> minutes before topping with pastry rounds and pricking tops.
> Place on cookie sheet and bake at 375 for 30 minutes or until medium
> golden brown. Be sure to let cool a bit before eating (they tend to be
> tongue burning hot)
> Enjoy!
>
>
>
>
> Note: This could also be done with a double crust (i actually prefer a
> double crust, but I didn't make enough pastry). Though I'm not sure if
> you would need to blind bake the bottom or not and you would need to
> adjust cooking times.
> Also, on the cornstarch, this is my preferred thickening agent, but
> you could also use flour, or whatever you prefer. The amount of
> cornstarch you add may vary, depending on the moisture content in the
> veggies and stuff, so I like to make extra in case I need to add more
> on the fly (you want a pretty thick gravy because you're still going to
> add cream)
>
>
Very different! Sounds delicious!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| josafeen@starband.net |
Oops, i just realized that i left off the cream in the ingredient list.
Thats 1 1/2 C of heavy cream. sorry bout that!
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| Chris |
<josafeen@starband.net> wrote in message
news:1132026409.953370.264270@g49g2000cwa.googlegroups.com...
I just made this and it's so so yummy. I was in the mood for a pot pie,
but wanted to try my own combination of ingredients, so I made up a
recipe. It's delicious and the family loved it.
Rosemary chicken pot pie
by Josie Celio
(recipe snipped)
Josie, I love the sound of it! What an interesting mix of veggies, and I'm
sure that bacon adds a delightful flavor. Will try it sometime -- thanks!
Chris
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