| |
Italian | |
| 4 cups of cooked rotisserie chicken meat, chopped (or, cooked chicken breast) 2 cups of cooked carrots 1 cup of cooked red bliss potatoes, halved 1 1/2 cups of frozen peas 8 oz Porcini or cremini mushrooms, halved 3 c Chicken stock (store bought) 1 c Sweet Marsala wine 5 Tbsp Butter 1 Tbsp Dried sage 2 Sheets of thawed puff pastry (store bought) 1 Beaten egg for egg-washing tops of pot pies 1 Tbsp Corn starch (or, more, as needed) | |
| Preheat oven to 400 degrees. In a large skillet, on medium heat, saute the mushrooms in one tablespoon of butter and sage for about 5 minutes. Add the chicken stock, remaining butter, marsala wine and simmer for a couple minutes. Slowly whisk in the corn starch until the gravy begins to thicken. Add the drained carrots, peas , potatoes, chicken and continue to simmer for about 5 minutes. Cut each puff pastry sheet into quarters. Divide the chicken marsala mixture into eight, 10 ounce ramekins. Place a square of puff pastry over each ramekin, forming a seal around the top (the puff pastry will overlap the ramekins, that is okay) Continue with all eight ramekins. Lightly brush each puff pastry top with a beaten egg. Bake for 30 minutes, or until the pot pies are puffed and golden brown. Serve immediately. | |
Unrated | |
Sort