Monday, November 4, 2013

Croissant Pot Pie

Good Monday Morning everyone! I have an amazing recipe to share with you. Problem is, I didn't realize how good it was going to be, so I didn't take pictures throughout the process. Stay with me though, because it's truly easy enough I think you can do it!

Okay, I've made chicken pot pie many, many times. I've even shared with you my real food version with a home made whole wheat pie crust (which is delicious). If you look at that post, you'll get the basic idea for how I make the guts of the pie, but this one I did a little differently.

First, let me show you the finished product.

O. M. G. It's so delicious, I may have to go down and get some leftovers for breakfast!

So here we go: first, keep in mind I made the pie in a casserole dish instead of a pie pan, so I used more of all ingredients than I usually do for one pie.

Basic Ingredients:

2 containers of store bought, refrigerated croissant roll dough
2 1/2 whole grilled chicken breasts (or baked, whatever) - Marc uses McCormick's chicken rub on ours
4 cups-ish chopped, pan fried potatoes (any kind, saute in pan with olive oil and season salt)
3 large carrots, chopped
1/2 onion, chopped
3-4 stalks celery, chopped
1 big fat tablespoon minced garlic
1 cup-ish of frozen peas
chicken broth (the good stuff - I use Kitchen Basics if I don't make my own)
Kosher salt and fresh ground peppercorn to taste
Onion Powder
Sage (ground) about a teaspoon, maybe a little more
Parsley flakes, about a teaspoon, I just sprinkled some in until it looked good
Self-rising flour
Butter - real please

1. Preheat oven to 350. Get your chicken and potatoes ready if they're not already. Grill your chicken, unless you have leftovers. This is the best with leftover chicken or rotisserie chicken. Fry your potatoes, unless you have leftovers. We have fried potatoes for breakfast on the weekends often, so I often have a container of fried potatoes. Not talking deep fried here - pan fried in just enough oil to coat the bottom of the pan.

2. Prep your casserole dish. Spray with cooking spray. Unroll one container of croissant dough on a cutting board and pinch together the seams as best you can, then stretch over the bottom of the dish. Set aside.

3. Prep the "guts" of your pie. Heat a pan on the stove to med-high heat, put enough olive oil to coat the bottom. If you've got all your veggies prepped, throw them in. Or, like I often do, chop and throw them in as you go. I usually start with onions, then carrots, then celery, not sure why that order though! Make sure to move them around with your spatula so they don't get too done on the bottom, but a little bit of crustiness is good, because you'll scrape it up later when you make your gravy. Cook until onions become slightly translucent and you get a little browning on everything.

4. Add seasonings - salt and pepper, sage, parsley, onion powder and fresh garlic.

5. Add your cooked potatoes to this mess. Cook until everything is heated through, keeping things moving with the spatula.

6. Start to make your gravy. This is where it gets a little tricky if you've never made a gravy. You start by making a roux, which is adding flour to fat to make a gloppy mess, then you "deglaze" with liquid to make the sauce. So, you've got all your stuff in the pan. First throw in several tablespoons butter (I never said this was a healthy recipe), like I think I did 3-4. Move it all around until the butter is melted and well incorporated with everything else in the pan. Then you add a small handful of the self rising flour (normally I would use regular flour, but I was out, and honestly I think self rising did better). About a quarter cup I'd say. You want to add enough that you see a creamy, gloppy roux forming. It should look pretty thick. Keep turning with your spatula just until the point you think everything is going to start getting too dry and burning.

7. Next add the chicken broth, slowly, stirring the whole time. I probably added about a cup. You can add more or less to get the consistency that you want. The liquid should be hot enough that it's starting to bubble and simmer, not boil. During this time, you're scraping the bottom and sides of the pan to get all those crusty bits from when you were sauteing those veggies!

8. Add milk, a tablespoon at a time, stirring constantly, until you get the desired consistency.

9. Add chopped chicken and peas and simmer and stir until everything is hot and the gravy has thickened to where you want it. TIP - if it gets too thick, just slowly add a little broth and little milk until you get it where you want it.

10. Pour your pot pie guts into the casserole dish over the croissant dough, spreading everything evenly.

11. Lastly, open your second roll of croissant dough and spread evenly over the top of the casserole. I didn't bother trying to pinch the pieces together but you could.

Put it in the oven and let bake until the crust gets golden brown - about 20ish minutes - I wasn't completely paying attention to how long it took! Let it sit for a few minutes to firm up a little before cutting into it. You could serve with a salad or another veggie side or just all by itself. The croissant dough gives it a little bit of sweetness that is just to die for! The only thing that would have made this better would have been mushrooms, but not everyone likes mushrooms.

Enjoy! It's the perfect comfort food for Fall! And let me know if the recipe doesn't make sense. I'm going from memory here!

No comments:


Find me at Tulsa Family Doulas

Join me at the 2015 SMTULSA Conference!

Site design by: The Blog Decorator