Tassel Ridge® Chicken Pot Pie

Tassel Ridge® Chicken Pot Pie 

2 Tbsp oil
1 large onion, diced
3 large carrots, sliced and cut into half moons
3 celery stalks, cut into bite size pieces
2 Tbsp garlic, minced
2 tsp fresh thyme
2 tsp salt
1 Tbsp pepper
2 cups chicken stock
1 cup milk
2½ cups cooked chicken, shredded
2 Tbsp butter
2 Tbsp flour
1 pkg puff pastry

Preheat oven to 400°F. Heat oil in large saucepan over medium-high heat. Add onion, carrots, and celery. Cook until aromatic and veggies are soft. Add garlic, thyme, salt, and pepper. Cook for 2 minutes. Add chicken stock, milk, and shredded chicken. Bring to a boil. Meanwhile, melt butter in small skillet. Add flour and stir. Cook about 5 minutes, stirring constantly. Add to chicken mixture and boil until mixture thickens. Remove from heat. Set aside. Grease 5 small ovenproof bowls. Fill with chicken mixture. Unroll puff pastry. Cut out 5 circles, ¼ inch larger than bowls. Top each bowl with pastry circle, pressing edge onto dish. Make slit in middle of pastry. Place bowls on cooking sheet. Bake 20 to 25 minutes, or until pastry is golden brown. Serves 5.

Wine recommendation—Tassel Ridge Iowa Cuvée 220 

Iowa Cuvée 220 is a dry, light red wine with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. It is a blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County, Iowa, vineyards.


Category : KIOA Recipe of the Week Posted on January 25, 2016

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