Wednesday, November 20, 2013

Chicken Potpie

On Monday, I had some chicken I had put in the fridge to be marinated (with Frank's red hot sauce, lime juice, garlic, and olive oil) for no specific reason, just to have ready when I needed it.  So, yesterday, I wanted something easy to either have with it or put it in.  I came across a bubbly up chicken pot pie that uses puff pasty, so I ran in to HEB and got a box of puff pastries.  I didn't use the recipe I found on facebook....noo...I couldn't use the one that called for ingredients that I had ALL of...noooo....I had to use Paula Deen's recipe that calls for cream of celery and cream of cheese soups, neither of which I had.  Well, then I went in search of recipes for those cream soups and used the ones found here:
 This turned out the best thing I believe I have ever made..well, if not the best, then close to it.  I made a few MINOR changes, but basically went by what Ms. Deen suggested.  The following is the recipe:

 2 sheets frozen puff pastry
2 large chicken breasts cooked and diced or shredded (I marinated mine in 1/2 c Franks red hotsauce, 1/4 cup olive oil, and juice of 2 limes overnight in refrigerator.  I then baked in the oven (in the marinade) for 45 minutes while I went to get my daughter at school.)
1 can cream of celery soup
1/4 tsp minced sauteed ginger
1 can cream of cheddar cheese soup
1/2 c skim milk
bell pepper
2 stalks celery
about 2 cups frozen peas
2-3 carrots...depending on size and how much you love carrots, diced and cooked (I cooked my carrots in the marinade from the chicken  and boiling water)
salt and pepper

I put the carrots on to boil and then I concentrated on my soups (instead of making 2 seperate soups, I just doubled the base and followed the 2 soup recipes together...I also added some fresh ginger to the celery while sauteing).  I set the soups aside and sauted the onions and bell pepper until they  were a little under crispy (these would soften up more during oven cooking).  After I added the milk to the soup, I put it back on the stove and brought to a boil to combine completely.  I removed the pot from the heat and then added the diced chicken, carrots, peas, onions and bell pepper, and salt and pepper to taste then combined completely.  In the bottom of a 9x13 pan, I sprayed with bakers joy and lay one sheet of the puff pasty.  I then added the filling.  You could just put the other sheet of puff pastry over the top, but I cut the pastry in 1/2 in strips and put it as a latice over the top.  Paula Deen shows you how to do that in her book, or you can find a tutorial online.  It's easier than you think, especially if you didn't have to make the crust to begin with :). 

There are 3 of us in the house now and this potpie has disappeared already.  As soon as my 14yo daughter took her first bite, she yelled "I want this for lunch tomorrow".  That's always a good sign.  I will be taking this to any potluck.

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