Best Chicken Pot Pie Nouveau Recipes

CHICKEN POT PIE NOUVEAU - MAROSE image

Yield 4 servings

Number Of Ingredients 10

3 1/2 c. low sodium chicken stock
3 c. sliced carrots (cut in 1/4-in-thick rounds)
2 sprigs of fresh rosemary
12 oz. sugar snap peas, cut diagonally in half
1 1/2 c. tiny pearl onions (frozen)
3 tbsp. butter
4 tbsp. all-purpose flour
1 tsp. black pepper
2 cooked chicken breasts, cubed (2 c.)
puff pastry (frozen)

Steps:

1. Bring 1 1/2 c. chicken stock stock to boil. Add carrots and 1 rosemary sprig, and boil 4 minutes. Reserve liquid and remove carrots to medium-sized bowl. Discard rosemary. 2. Bring small saucepan of water to boil. Add snap peas and cook for 30 seconds. Drain, rinse under cold water, and add to carrots. 3. Put onions in 1 c. water and bring to boil. Drain and add to carrots/peas. 4. Add chicken to bowl with vegetables and toss to mix. 5. Make sauce. Melt butter in large pot. Add flour and cook over med-low heat 3-4 minutes. Add the reserved stock and the remaining stock. Add pepper. Cook another 3-4 minutes until thickened. (Add a little cornstarch mixed with water if it needs to be thicker.) 6. Add the vegetable and chicken mixture to the pot and mix well. Put a sprig of rosemary into the mixture, but leave it toward the top so you can remove it later. Cover and bring to bubbly stage. Simmer 10-15 minutes. Remove rosemary sprig. 7. While chicken mixture is simmering, bake the pastry puff. To serve, spoon a generous helping of chicken mixture into bowl or on a plate. Split the pastry and place halves facedown on top.

Chicken Pot Pie Nouveau image

Provided by Kitchen Crew

Number Of Ingredients 11

Steps:

1. Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
2. Drain, reserving liquid and discard rosemary.
3. Blanch snap peas, drain, rinse under cold water, add to carrots.
4. Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
5. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
6. Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
7. Add a sprig of rosemary, cover, set aside to cool.
8. Lightly butter 4 - 1 1/2 cup ramekins.
9. Place a portion of chicken in each, followed by a portion of the vegetables.
10. Pour the thickened sauce over each mixture.
11. Cover ramekins and place in refrigerator.
12. On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
13. Cut into 4 rectangles.
14. Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
15. Drape pastry over top and seal edges.
16. Trim any excess dough and chill in freezer for 20 minutes.
17. Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.