Chicken Potpie. Make use of frozen puff pastry dough. Let’s take a look and try Martha Stewart Living magazine’s recipe for an easy chicken pot pie.
Valentine’s Day is a great opportunity to show your loved ones how much you care by cooking them a special meal.
Valentine’s Day dinner shows that you care or love so much that you’re prepared to put in the time and exert effort to do something special for the occasion. Martha Stewart Living magazine’s unique chicken potpie recipe from the February 2014 issue is a great example of this.
Now, if you wish to make the night extra romantic, consider putting up a D.I.Y. restaurant for your significant other.
Choose beautiful blooms for the dinner table centerpiece and prepare two flawlessly baked golden-hued chicken potpies to tempt your guests. At the same time, the delicious aroma wafts through the house.
Don’t you think it’s a wonderful idea?
In addition, you and your date won’t have to deal with the crowds at restaurants, which are almost certainly already booked. A casual dinner at home, followed by a heartfelt chat, is all that’s required.
What a great way to celebrate St. Valentine’s Day!
Regular days don’t necessitate dividing this chicken potpie recipe into two individual servings. Instead, you can simply use a 2-quart baking dish to make one large potpie. Each serving of this recipe contains only 655 calories.
Make the pastry 1 inch larger than the dish, cut holes, and bake for 45 to an hour, and voila! Happy Valentine’s Day, indeed!
INGREDIENTS:
- 226 g of boneless and skinless chicken breast chopped into 1-inch pieces
- Pack of thawed 1-pound frozen puff pastry
- 2 tablespoons of all-purpose flour
- 2 tablespoons of unsalted butter
- 1 ¼ cups of low-sodium chicken broth
- 1/3 cup of thinly sliced celery
- 1/3 cup of thinly sliced carrot
- 1 small Yukon Gold potato, sliced into ½ inch dice
- 1 cup of coarsely chopped collard green leaves
- ½ diced onion
- 1 lightly beaten egg
- Salt
- Ground pepper
CHICKEN POTPIE
INSTRUCTIONS:
- 1. Bake at 425°F (217°C) for 20 minutes. On a floured surface, place a 1-1/2-cup ovenproof dish on pastry.
- 2. Round out pie crust to 1/8-inch thickness; make vents in it. Repeat. Put on a parchment-lined baking sheet and chill for several hours or overnight.
- 3. Melt the butter in a large pan using over medium-low heat. Onion is an excellent addition. 4 minutes of stirring is needed for the vegetables to become mushy. Add potato, carrot, and celery to the mix. Cook for 6 minutes with constant stirring.
- 4. Add the flour and broth and bring to a simmer. Add some greens and chicken to the mix. Simmer for 2 minutes until it thickens; season to taste.
- 5. Spread out on two plates. Top with pastry, seal the edges and brush the egg on top. Bake for 25 minutes on a baking sheet.