As we get towards the end of March here in Utah we are also at the end of Winter. What I will miss about winter. Warm comfy clothing, watching the snow gently fall, the wood stove, no bugs.
What I'm looking forward to. Lighter nights, opening up the windows to summer breeze, brunch, summer drinks and beautiful sunsets.
Chicken Pot Pie is one of those dishes that you think of Fall or Winter a comfy dish. Make the filling and put it in a Puff Pastry Shell and serve it with a summer salad and it becomes a summer dish with that same comfy feeling you enjoyed in the winter.
Chicken Pot Pie Filling
Puff Pastry Shells, baked according to directions (figure 2 shells per person)
6 carrots, diced
4 stalks celery, diced
1 medium onion, diced
2 cups mushrooms, sliced
1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Butter
1 tsp salt, divided
1 tsp pepper, divided
1 container Philadelphia Cooking Creme Savory Garlic
1/2 tsp fresh Thyme, chopped
1 cup chicken stock
1 1/4 cup white wine
3 cups cooked chicken, cut into bite size pieces
1 1/2 cups shredded jack cheese
1/2 cup grated parmesan cheese
1 1/2 cups frozen peas
In a stock pot melt 1 Tbsp butter and olive oil over medium high heat add carrots, celery and onions, 1/2 tsp salt and pepper cook until tender, approx 10 minutes. In a saute pan add the remaining olive oil, butter, 1/2 tsp salt and pepper and 1/4 cup of white wine saute mushrooms for approx 10 minutes.
Remove all vegetables from pan and set aside. In the stock pot add the container of Philadelphia Cooking Creme Savory Garlic, thyme, chicken stock, remaining wine, jack and parmesan cheese, cook and stir until cheese is melted. Add chicken, vegetables and frozen peas. Heat filling completely and pour into shells and serve.
*Note: When I make the filling for the puff pastry shells, I freeze the remaining filling in individual freezer ziploc bags for future use. Filling can also be used with pie crust.
Until Next Time,