incredibly versatile. You can make everything from APPETIZERS to BREAKFAST to you name it. I love the flaky buttery crust that they lend to this dish. The scoring on the pastry sheets makes it super easy to get 6 equal portions per sheet too ; ) Even better, I usually make this as a second meal after we’ve had a roasted chicken using the leftovers. Waste not, want not ; ) Deconstructed Chicken Pot Pie What you’ll need: {makes 6 servings} 2 sheets Puff Pastry Sheets 2 tablespoons extra virgin olive oil 1 small onion – minced 1 can cream of chicken soup 1/2 cup milk {more if mixture is too thick} 1 – 14 ounce bag of frozen peas/carrots combination salt/pepper 2 cups cooked chicken – chopped What to do: 1. Preheat oven to 400 degrees. Cut your puff pastry sheets into 6 equal sized rectangles per sheet {12 total}. Place rectangles onto silpat mats that are lining rimmed baking sheets OR onto rimmed baking sheets that have been sprayed with cooking spray. Bake for approximately 12-14 minutes OR until puff pastry is golden and flaky. Set aside. 2. WHILE puff pastry is baking. Into a deep sided saute pan, add oil and onions and cook over medium heat. Saute until onions are softened. Once softened, add soup and milk. Stir to combine. Allow soup mixture to heat through. 3. Once mixture is warmed. Add peas/carrots and season with salt and pepper. Cook until peas and carrots are heated through and have softened. Stirring as necessary. 4. Add chicken and, continue cooking until chicken is heated through. 5. To plate: place one puff pastry rectangle onto plate. Add a generous spoonful of chicken mixture and then top with another puff pastry rectangle.
Posted on: Mon, 12 Aug 2013 01:35:40 +0000
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