It’s been an unusual week in my kitchen. Three new recipes in a row were flops. I can’t remember the last time that happened. The last one went directly from my oven to the trash. What should have been tall, airy popovers were little hockey puck like blobs that hadn’t risen an inch. By the time I fussed with this failure it was late afternoon and I needed something quick and simple for dinner. I had a chicken breast in the fridge, plus a few veggies and a box of puff pastry in the freezer and I decided on a recipe I knew wouldn’t let me down – chicken pot pies.
This is such a simple dish that a recipe really isn’t needed. I poached the chicken breast in 3 cups chicken stock for about 20 minutes. While it was cooking I sauteed diced carrots in butter until almost tender and then added diced onion and a little celery. When this mixture was almost done I added a few peas and some chopped parsley. I then diced the chicken breast and divided it among 4 ramekins along with the veggie mixture.
I thickened the chicken stock to the consistency I like, not too thick, and poured it over the chicken and veggie mixture. I added plenty of gravy because the pastry top absorbs some of it while the pies bake. I then cut a sheet of puff pastry into 4 oval shapes, decorated them with a few little heart cutouts and placed them on top of the chicken mixture. I brushed the tops with a little beaten egg and put them into a 400° oven for about 30 minutes or until bubbly and nicely browned. As Ina would say “how easy is that!”
I love trying new recipes and I hope I have better luck with what’s on the menu the rest of this week. I may stick with the tried-and-trues for a few days until I feel adventurous again. No snow today but it’s raining cats and dogs and blowing like crazy out there so I’m thinking a pot of goulash and some split pea and ham soup. I know these recipes won’t let me down.