Subj : Freezer Friendly - 18
To   : All
From : Dave Drum
Date : Sun Sep 18 2022 10:47:54

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

 Uncle Dirty Dave's Archives

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