We all do this--attach our memories, like post-it notes to certain things...everyday things: a story, a situation, a song, a day of the week, an hour in a day, a season, even a dish. And every time we touch, feel, hear, see, or in my case, taste that one thing, we remember. It's as simple as that.
I will never be able or even attempt to duplicate my favorite FROZEN chicken pot-pie, BUT I can certainly try and make my own version of it! :)
Chicken Pot Pie EZ
- 1 lb chicken chopped
- 1 large or 2 medium onion chopped
- 3 cups carrots chopped
- 1 cup cilantro chopped
- 3 cups eggplant chopped
- 3 cups mushrooms
- 3 tablespoons flour
- 3 tablespoons butter
- pinch of salt to taste
- pinch of pepper to taste
- 2 cans crescent rolls chilled
- 6 cups (more or less) chicken stock
- Make the Filling: In a large pot, very lightly coat pan with oil over high heat.
- Add and saute chicken until no longer pink. Take out and set aside on a separate plate/container.
- In the same pot, saute together onions and carrots until tender. Add mushrooms and eggplant. Continue cooking (add more oil if it gets too dry). Add cilantro last.
- Make a Rue: Add flour and continue stirring until flour is no longer powdery. Add chicken stock slowly and continuously stir. Mixture will start to thicken.
- Lower heat to a medium-high and cover pot. Allow chicken to fully cook and until desired thickness.
- Create Pot-Pie: Preheat oven to 375 degrees F.
- Take crescent rolls out of can. Take dough and line bottoms of 6 inch ramekins forming a thin crust. Bake for instructional time given (about 12 minutes) or until browned.
- Layer filling on top of crust. Then take remaining dough and blanket on top. Bake again for 12 minutes (or a little longer for crispier crust) until browned.
Get Your Feast On!
More photos after the jump!
Pot Pie Assemble!
Get Your Feast On!