Cooking Recipes - Winter Pot Pie

Winter Pot Pie

Friday, April 24, 2020

All Day

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Event Description

Winter Pot Pies

1 easy olive oil crust or premade crust/pastry

Sauté, slowly adding each ingredient.
4T butter
1 onion, chopped
1 cup diced carrots
1 cup frozen spinach
1 cup diced celery or 1 can copped artichoke hearts.
1 can white or brown beans
1 cup frozen peas
1/2 cup dry white wine or less vinegar
1 t salt
1/2 t fresh ground pepper

Boil together:
3 cups stock
3 T of Thyme, Rosemary, and/ or Sage

Melt 4 T butter slowly whisk in1/3 cup flour and/or gravy packet.
1cup milk/cream (I used almond/cashew milk with cinnamon and vanilla.
1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover withplastic wrap. Refrigerate until ready to use.
2. Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
3. Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat.Sprinkle with flour. Stir with whisk until mixture is well blended. Reduceheat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
4. Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Place ramekins on baking sheet.

6 ramekins or soufflé dishes (8- or 10-ounce) or one large corningware.
Bake 20 to 25 minutes or until golden brown.

Filling can be made a day ahead.