Some of you will remember that one way I am trying to stay connected to my daughter, Kyra, is for both of us to cook the same recipe and compare notes. I bought her the cookbook "Taste of Home 201 Recipes You'll Make Forever" and I've been working my way through some of the tasty meals.
This month I chose "Puff Pastry Chicken Pot Pie" and adjusted the recipe based on what I had on hand. I knew that Kyra would love trying this recipe. When she was little I found a small game piece bag in her room. Inside the bag was a piece of folded up paper and written on the paper in Kyra's handwrititng were the words, "because I like chicken pot pie".
To this day we have no idea what kind of game Kyra had been playing when she wrote those words but the sentiment stuck, that girl loves chicken pot pie.
Here is what I used for this delicious casserole.
1 sheet of puff pastry, thawed and cut into strips
1 large boneless chicken breast cut into small pieces
1 tsp salt
1 tsp pepper
2 Tbs butter
1 medium onion
2 Tbs minced garlic
1 Tbs fresh rosemary (I happened to have this on hand)
1 tsp dried thyme
1 can cream of chicken soup
2 cups frozen mixed vegetables
Preheat over to 400 degrees. In a large skillet cook the chicken with the butter, salt, pepper and garlic and onion. Add in the garlic, rosemary and thyme. Add in the cream of chicken soup and mixed vegetables.
Spray a small casserole dish with non-stick cooking spray. Add in the chicken mixture. Weave the puff pastry strips into a lattice design on top of the chicken mixture. Bake uncovered for 45-55 minutes until bubbly. When cooking in the RV, I always turn my dishes 1/2 way through for more even baking. Let stand for 15 minutes before serving.
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