Friday, January 27, 2012

Chicken Pot Pie Cups

It was Architect's turn to cook but her kitchen is all torn up due to a flood courtesy of a destructive little critter. So we switched nights and I decided to make Chicken Pot Pie. I love Chicken Pot Pie...with its blend of of meat, vegetables, cream, and herbs, it's like heaven on a fork. And - BoNuS - it takes the "what should I make with it?' quandary off the table.

I've posted a recipe for this comfort classic before so I thought I would try something a little different....Chicken Pot Pie Cups. I first saw the inspiration on Pinterest and, as I've been known to do, I gave it my own twist.

2 packages of crescent rolls
1 cup chicken broth (sometimes I use 3/4 c broth and 1/4 c of white wine)
1 bag of frozen veggies. These bags usually include veggies that are diced smaller better in the cups.
2 tablespoons butter or margarine
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup half-and-half
1 tablespoon of garlic (my addition)
1 1⁄2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried (this time I added some freshly chopped sage and rosemary too)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 cups bite-size pieces cooked chicken (I like to grill mine)

Grill the chicken and when cool chop it into small, bite-size pieces. Spray each cupcake cup with cooking spray. Open the crescent rolls -- I used Immaculate Baking Company crescent rolls --and line each cup with a roll, pushing the dough up the sides and along the bottom. Leave some pastry hanging over each cup. Note that you may have to reserve one of the rolls to "patch" some holes.

Put the frozen vegetables in a saucepan, add the stock and the wine, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetables and broth in separate bowls.

Return the saucepan to medium heat. Add butter, and when melted, add onion and garlic. Cook, stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes more. Gradually whisk in reserved broth, then half-and-half, herbs, salt and pepper. Cook, stirring often, until thick and hot, about 5 minutes. Remove from the heat; stir in chicken and cooked vegetables.

Spoon the chicken mixture into the prepared cupcake cups, flip the hanging dough over the top of the mixture and bake at 375° for 25 minutes or until the dough is browned.

I don't have small children any more but this would be a hit with kids! Beef stew or any vegetable stew would also work.

We had a lovely bottle of French red wine from the Rhone Valley, Perrières. The bottle says that "The vineyard is cultivated following strict biodynamic principles." Oh. Regardless of the fancy-pants standards, the wine was very tasty!


The Baby Boomer said...

cThese look delicious.

Scratch.Love said...

Yummmy! Make me some :)