Mmmmmmm mmmmmm slap yo' momma good!

so, have you noticed my poor neglected blog? in an effort to get me excited about blogging again i came up with an idea. i would find 5 new recipes, try them out, then blog about them.

tonight was night #1. i made chicken pot pie bowls with puff pastry croutons and boy was it GOOD!! if you are trying to be slick about sneaking the veggies into your dinner.. this is a great way. ellie ate 2 1/2 bowls!!

i got all my recipes from pickypalate.com, but i changed a few things to my liking. the link is on my sidebar. you can go there if you want the original recipe. but here is the way i did it =) hope you enjoy!

Chicken Pot Pie Bowls with Puffy Croutons

3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and chopped ( i cheated and used a rotisserie chicken from sam's club , i only used the breasts)
1 stick butter ( make Paula Deen proud ladies! )
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
3 Cups of chicken broth

1/2 Cup of water
1 Cup half and half
½ Cup low fat sour cream
1 Cup petite peas, frozen is fine
a few shakes of Lawry's garlic salt

 

1 sheet thawed puff pastry ( this takes about 40 mins, so be sure to plan ahead! )

1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.

2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth, half and half and water until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a  few shakes of the garlic seasoning. Simmer on low while croutons are cooking.

3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

4. Serve the pot pie base in bowls and top with puffy croutons, Enjoy!

 

 

Comments

[Melinda]

MMMMMMMmmmmmmm that looks and sounds yummy. I am so going to try these. Rotisserie chicken is not cheating. Oh and is that Longaberger pottery I see?

[mandy]

yes, those are the longaberger chili bowls. i think that is what they are called. i have them in ebony and ivory.. just like the song lol =)

[Patty Sampson]

Wow, that is some AWESOME croûtons! I can't wait to try them! Mmm!

[keri]

those bowls look awesome in black!

[mandy]

i LOVE the chili bowls in black! heck i love all the pottery in black lol! when i ordered them i got 5 ivory and 5 ebony, so i am gonna get 5 ebony soup and sandwich plates and 5 ivory ones. the black is my new fav =)