Dinner at the Thompsons

I'm reposting for foodie friday....just looking at this blog is making my tummy growl and it is almost midnight...not awesome....okay...maybe a little awesome!

Chicken Pot Pie

(courtesy of Cat Cora)

I was sitting in the hair salon a few weeks ago skimmin' through Bon Apetit and saw this recipe...it sounded so good (I love me some chicken pot pie) so I opened my purse to write down the recipe, and all I had to write on was a Walmart receipt (heaven forbid I ask the front desk lady for paper)....

1 pkg. puffed pastry, thawed in fridge

1/2 C butter, divided

1 med. onion, chopped

1 cup each carrot, celery, zucchini, frozen peas

1/2 C dry white wine

4 C shredded roasted chicken

1 tsp. sea salt, divided

1/2 tsp. black pepper, divided

3 C chicken stock

2 T thyme

1 T crushed rosemary

1/3 C flour

1 C heavy cream

6-10oz ramekins

Preheat oven to 400*. Cut 6 circles for tops of pies out of the thawed puff pastry, leaving 1" for overhang. Refrigerate until use.  In LARGE skillet, melt 4 T butter and saute carrots, celery, and onions for 5 minutes.  Add zucchini and peas and cook additional 3 minutes.  Add wine and bring to a boil.  Stir in chicken.  Season with 1/2 tsp. salt and 1/4 tsp. pepper. Set aside. In separate pan, bring stock, thyme and rosemary to a boil, then reduce and simmer.  While that is simmering, melt 4 T butter (in another pan) and sprinkle with flour, stirring till blended.  Slowly add to stock, whisking constantly and until smooth.  Add cream.  Boil for 1 minute, add remaining salt and pepper.  Pour into skillet with chicken mixture and toss gently.  Put in ramekins filling 3/4 full.  Place pastry on top and seal well.  Bake at 400* for 20-25 minutes.

This is what it looks like before it goes in these....

Okay...so these aren't "ramekins".  The recipe called for 10oz...I couldn't find those anywhere...and was fully irritated.  As I was walking out of the umpteenth store, I saw these...way bigger then the recipe called for BUT oven safe AND only $1 a piece, so I swooped up 4, because who am I kidding...I'm not making 6 pies for my family of 3.

Thoughts on this meal....DELICIOUS!!!  Seriously, SO good!  I did a few things different and would do a few things more differently the next time (and there will be a next time)!

1. obviously my "ramekins" were much bigger, but I think it worked.  Was a good portion...only thing, I didn't seal it as well as I should have, which brings me to....

2. I needed to take the puff pastry out of the freezer MUCH earlier.  Opening it partially frozen, it began to split which caused it to split a bit when it cooked.  Only problem is the way it looks, still tastes good:)

3. I forgot to buy a zucchini...I don't think I will add it next time either.

4. I cooked the veggies WAY longer then the recipe called for, I wanted them really tender...I will do that again.

5. I didn't use wine...just water...it's cheaper and still tastes delicious.

6. I can't remember if the mag called for fresh or dried herbs...I used dried...it was A LOT...I ended up straining the broth before adding the thickener and cream, I'm really glad I did.  You don't lose the flavor, just all the floaties that Lil D takes issue with.

7. I melted the butter in the microwave and then added the flour to the thickness I like then to the broth (I know, I know, cook out the flour taste...I didn't taste flour AND I didn't dirty an extra pot).

8. After I cooked the veggies, added the chicken, etc...I transferred that mix to a big pot and then did the broth, etc, in the skillet.

9. I cooked mine for exactly 25 minutes and they were perfectly done.

10. I will carry a pad of paper in my purse so when I find these types of recipes I can write them legibly and completely...I love when new recipes work out so great!