Chicken “Winning Pot” Pie

Thursday night I decided to have some friends over for dinner.  As always, Mimi asked me if there was a theme.  So as not to disappoint her, I decided to call it a game night.  We had clams “casino” dip and chicken “winning pot” pie to name a few.  Here are some things to help you plan your own game night.

Top 5 Games

1. Encore (for the Glee wanna-be)

2. Bezzerwizzer

3. Cranium

4. Pyramid

5. Karaoke on Demand (another one for the Glee wanna-be)

Chicken “Winning Pot” Pie adapted from the Casserole Queens

2 tbsp butter

1 rotisserie chicken, boned and shredded

1/4 cup red bell pepper

2 shallots

3 tbsp flour

1 tsp thyme

2 tsp sage

2 cups whole milk

1 cup heavy cream

1/3 cup white wine

1 cup frozen peas

2 cups carrots, diced and blanched

2 russet potatoes, diced and blanched

1 sheet frozen puff pastry, thawed

1.  Melt the butter in a large skillet.  Add the bell pepper and shallot and cook until tender.  Stir in the flour and spices and cook for a couple minutes.  Add the milk and heavy cream and cook until thickened.  Add the wine and salt and pepper to taste.

2.  Pour sauce into mixing bowl.  Add chicken, peas, carrots, and potatoes and fold together.

3.  Scoop filling into individual crocks (Temptations on QVC makes a great individual crock and even comes with a lid if you serve soup and need to keep it warm for a bit. Check it out on QVC). Top the crock with puff pastry and brush with egg wash.  Salt and pepper the top.  Place the crocks on a cookie sheet.  Cook at 425 for about 25 minutes until the puff pastry is golden brown and the filling is bubbling over.  You can prepare the pot pies and keep them in the refrigerator until they are ready to bake which makes it great for dinner parties.

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