Cozy Chicken Pot Pie

It has been chilly and gloomy lately so Hubby and I were in the mood for some comfort food.  We decided to make homemade chicken pot pies and they turned out rich, comforting and delicious.  :)

Chicken Pot Pie Recipe Via Paula Deen

• Prep time: 20 minutes
• Cook time: 30 minutes
• Serves: 4
• Level: Easy

Ingredients:

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves,  or 2 cups leftover cooked chicken*
• Salt and Pepper
• 2 tablespoons cooking oil
• 1/3 cup butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream**
• 1/4 cup chicken broth
• 1 tablespoon minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped carrots, cooked*
• Pinch fresh grated nutmeg, optional*
• Special equipment: 4 (2-cup) individual baking dishes

Directions:

Crust:

• Preheat oven to 350 degrees F.
• Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long
• On a large cookie sheet, weave strips into lattice large enough to cover each pot pie
• Brush beaten egg onto each lattice square
• Bake for 5 minutes, or until dough has risen and turned light, golden brown
• Set aside until ready to assemble pies
• Leave oven on at 350 degrees F.

Chicken*:

• Season chicken with seasoned salt and pepper.  Heat oil in a large skillet over medium-high heat
• Add chicken and saute until cooked through
• Remove from heat and cut into chunks

Filling:

• In a large saucepan melt butter and then slowly add flour until consistency of peanut butter, but not brown like a roux
• Slowly add cream and keep stirring
• Add chicken broth, garlic, and onion and stir until thickened
• Add peas, carrots, nutmeg (optional), and chicken
• Remove from heat
• Fill 4 oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square
• Bake for 5 minutes or until bubbly

Helpful Hints:

• Instead of taking the time to saute chicken breasts, we bought a pre cooked rotisserie.  Simplify!
• Tear the rotisserie into chunky pieces until you have 2 cups
• Instead of cooking raw carrots, buy frozen!
• We left out the nutmeg and it was still delicious, but I'm sure it would create an interesting taste

**Using a quart of heavy cream will make this meal very rich, so on a lighter note you can use half and half or even milk-just thicken with more flour- or if your lactose intolerant like me you can use plain flavor soy or almond milk :)

Happy Cooking!

- Forever Lovely

*Photo By Forever Lovely

Chile Rubbed Tilapia with Mango Salsa

Last night I made chile rubbed tilapia with mango salsa for dinner and it turned out to be delicious!  The great thing about this recipe is that you can add or leave out certain ingredients according to your taste.  It is a very simple recipe and Hubby loved it so I thought I would share!

The finished product!

Chile Rubbed Tilapia Recipe

Ingredients:

• 1/4 Teaspoon freshly ground black pepper
• 2 Teaspoons chili powder
• 1 Teaspoon ground cumin
• 1 Teaspoon dried oregano
• 4 skinless tilapia fillets (4 oz. each)*
• 2 Tablespoons canola oil
• Salt to taste

Directions:

• Mix dry seasonings in a small bowl
• Rub both sides of the fish with the seasoning mixture making sure to get all areas
• In a large non-stick skillet heat 2 tablespoons of canola oil over medium to high heat*
• Cook two of the fillets until lightly brown- about 2 minutes per side
• Keep the cooked fillets warm in a 175-200 degree oven while cooking the other fillets

Mango Salsa Recipe

Ingredients:

• 1 Mango- Peeled, pitted and cubed (about 1-1/2 cups)*
• 1/4 red onion- diced*
• 3 Tablespoons chopped cilantro
• Salt and pepper to taste
• Fresh lime juice (the juice of half a lime)
• 1 Jalapeno (optional)*

Notes

* I bought my tilapia frozen at Trader Joe's, but you can also buy it fresh at most grocery stores, just remember to use it the same day or the next!

*Be careful when heating the canola oil as it can begin to pop and burn you and it can also catch on fire. Don't be afraid though! Just watch it carefully and when it starts to look "shimmery" or like it might start bubbling then its ready.  Another trick is to stick the end of a wooden spoon in the oil and if it starts bubbling around the spoon, then its ready.

*I actually forgot to buy a jalapeno while I was shopping, but the mango salsa still turned out deliciously as the red onion adds a small amount of heat.

*Instead of buying fresh mangos, I bought cubed frozen mango at Trader Joe's, much easier! :)

*You can add more red onion to the mango salsa if you choose

*Be careful when adding salt as this recipe can turn too salty very quickly!

Special thanks to my mom who taught me almost everything I know about cooking ;)

Happy Cooking!

-Forever Lovely