CHICKEN POT PIE NOUVEAU - MAROSE

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.