• Freezer Friendly - 18

    From Dave Drum@1:18/200 to All on Sun Sep 18 10:47:44 2022
    Divide Alison RomangCOs recipe for chicken potpie into two smaller pans
    before topping with pastry and baking. Once cool, wrap well with plastic
    wrap and foil, and freeze. Ta-da! Two meals for the new family.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Chicken Potpie
    Categories: Poultry, Pastry, Vegetables, Herbs
    Yield: 5 servings

    2 lb Bone-in, skin-on chicken
    - breasts or thighs
    Salt & fresh ground black
    Pepper
    2 tb Olive oil
    3 sm Carrots; thin sliced
    3 Celery ribs; thin sliced
    2 cl Garlic; fine chopped
    1 md Onion; fine chopped
    1 tb Thyme leaves; coarse
    - chopped
    1/3 c A-P flour
    3 c Chicken broth or stock
    1 c Peas; thawed
    1/4 c Fine chopped parsley
    12 oz (or 14 oz) sheet frozen puff
    - pastry; thawed, rolled in
    - a 12" circle
    1 lg Egg; beaten

    Set oven @ 425+|F/218+|C.

    Line a sheet pan with parchment paper and set aside.

    Season chicken with salt and pepper. Heat oil in a
    10-inch cast-iron skillet (or other heavy bottom
    skillet) over medium heat. Sear chicken, skin-side down,
    until deeply golden brown and some of the fat has begun
    to render out, 5 to 8 minutes. Rotate chicken and
    continue to cook on all sides until evenly browned and
    cooked through, an additional 8 to 10 minutes. Remove
    chicken, keeping all the drippings in the skillet, and
    let cool slightly on a plate.

    To the drippings, add carrots, celery, garlic, onion and
    thyme. Season with salt and pepper and cook, stirring
    occasionally until vegetables are tender and just cooked
    through, about 5 to 8 minutes. Add flour and stir to
    coat all the vegetables. Cook, stirring constantly,
    until the flour has started to turn a light golden brown
    with no white, floury bits left, about 3 minutes.

    Slowly add the chicken broth or stock 1/2 cup at a time,
    using a wooden spoon to blend and scrape up any browned
    bits on the bottom of the skillet. Once all the broth or
    stock is added, bring to a simmer and remove from heat.

    Remove the bones and skin from the chicken and shred the
    meat and skin (discard any skin that is too thick or
    rubbery) into bite-size pieces or, alternatively, cut it
    with a knife and fork into bite-size pieces. (If you
    discover at this stage any pieces of chicken that are
    not completely cooked through, dongCOt worry; they will
    finish cooking in the oven.) Add the peas, parsley and
    chicken and season once more with salt and pepper.

    Carefully unfold the puff pastry and working quickly,
    place it on top of the skillet (do not worry about it
    being a perfect circle), letting some of the dough hang
    off the sides (this will keep it from shrinking too
    much).

    Whisk the egg with 1 teaspoon of water and brush onto
    the top of the puff pastry. Cut three 2 1/2" slits,
    about 1" apart and place the skillet on top of the sheet
    pan to catch any drips in the oven.

    Bake until puff pastry is golden brown on top and
    filling is starting to bubble up, 20 to 25 minutes.
    Reduce temperature to 375 degrees and continue to cook
    until puff pastry is baked through all the way and
    filling has thickened considerably, another 15 to 20
    minutes.

    Remove from heat and let cool slightly before eating.

    By: Alison Roman

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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