Need a hug? Maybe a boost to your confidence? A satisfying moment of comfort? Or a work night meal with your significant other?
Impress yourself with an easy, quick and impressive pot pie. Everyone will love it. Yum!
A perfect pairing with JL WOOD Chardonnay. It’s all you need to make any day better!
Our recommended choice is the JL WOOD No Oak Chardonnay (with the fox label) or our orange label “JL”, which is also no oak. Either one will provide the straightforward flavors and aromas to enhance and compliment this savory dish.
Ingredients:
- Roti chicken (from Costco or any grocery store)
- Chicken stock (not broth) (unsalted preferred) purchased in a box
- Bag of frozen carrots and peas (you may need 2 bags if you are using a big pan)
- Box of frozen puff pastry
- Half cup of JL WOOD no-oak chardonnay
- 1 chopped garlic clove or a small amount of granulated garlic
- Dry thyme to taste
- Half stick of butter
- Few tablespoons of all purpose flour
- Pepper
- Salt
- Optional: Dash of Tabasco
- Optional: Half a small onion, chopped
- Optional: Squeeze of lemon juice
- Optional: Chopped cooked bacon (if you want that southern touch)
- Optional: Substitute cooked turkey for the chicken
Preheat your oven: Set to bake and 375 degrees F.
Take one sheet of puff pastry out of the box and lay on a clean counter to thaw. It should be ready to unfold when its time to bake.
Shred enough roti chicken to cover the bottom of your pan. We recommend either a 9x9 inch or 9x13, either metal or glass is fine.
Add frozen peas and carrots to the pan at least equal in amount to the chicken.
Next, using a separate large sauce pan, make a sauce.
Start with a roux (a cooked paste of butter and flour). Warm the pan to medium, add butter -- quarter to half stick -- and an approximately equal amount of flour. Stir for several minutes — it’s ok and adds more flavor if it turns slightly beige or brown. (Don’t let it burn). Add the wine and continue to stir. After a couple of minutes, it should start to thicken. At that point, slowly add 1 to 1.5 cups of chicken stock and allow to thicken even more. When it has a medium thick gravy-like consistency, you’re done.
Add the roti chicken and frozen vegetables to the sauce pan and stir, ensuring that the gravy generously coats everything. If you are short of liquid, add a bit more chicken stock.
Now it’s time to season the mix: Add the chopped or granulated garlic. Then salt and pepper to taste. Add the thyme — just sprinkle a couple of tablespoons (or more if you love it) over the top of the sauce and stir.
Next, its time for optional ingredients.
If you want, you can amp up the flavors by adding chopped onion, Tabasco to taste (usually a couple of dashes will do), and the juice from hand squeezing a quarter of a lemon.
If you’re a pork fanatic, add some chopped cooked bacon for added flavor.
Pour the mix back into the pan. Smooth out over the bottom with a spoon or spatula.
Unfold the puff pastry and lay over the pan, pushing the pastry down so that it just touches the mixture. Cut off any extra pastry overhanging the edge of the pan.
Place into the pre-heated oven for approximately 30 minutes. Cook until the pastry is golden brown.
When done, remove from the oven and let rest for 5 to 10 minutes.
Serve with a cold glass of JL WOOD no-oak chardonnay.
Variations:
Naked: Skip the puff pastry and put the pan of naked mixture into the oven for 20 to 30 minutes.
Shepard’s pie style: Instead of the puff pastry, use mashed potatoes. You can use freshly made or make a package of Idahoan “Baby Reds”. (4 minutes) (You may need a large family size package of instant if you use a large pan.) Spread the hot cooked mashed potatoes over the top of the mixture until its a half to full inch thick and then bake for 30 minutes. Optional: Top with shredded cheddar cheese during the last 5 minutes in the oven.
Bonus: What do you do with left-over puff pastry? Cut into strips and place on a flat pan or cookie sheet. Sprinkle with sugar and cinnamon. Bake until golden.
Photo courtesy of L. Morrison, Jacksonville, FL