Update 02-19-08: I just found an amazing blog out there on the blog-o-sphere. What’s for lunch, honey? is administered by Meeta K. from Germany and it is filled with amazing recipes and pictures. I sometimes wish the days were longer (and I were rich) to be able to cook all the delicious looking food I come across in my online wanderings. Anyway, Meeta has a food event called Monthly Mingle where each month she asks other foodies to send recipes and pictures with an specific theme. This month’s mingle is about one-dish dinners. So I thought this recipe was perfect for the event.
For a long time my mom used to be scared of puff pastry. Like many people, she did not have very encouraging experiences when she worked with it. That was until one of her cousins taught her how to make puff pastry empanadas from scratch. After that, puff pastry became one of her favorite ingredients to work with. She used it to make sweet and savory empanadas, pizzas, tartlets, pies and many other creative dishes.I learned from her how to make puff pastry and empanadas and now I try to reproduce some of the dishes she used to make. One of my favorites was a creamy spinach potpie that to me tasted like heaven. I don’t think she ever made a chicken pot pie with puff pastry, but this recipe is a tribute to her puff pastry love. A chicken pot pie with a beer twist, because there is nothing more delicious than cooking with beer!
- •2 TBSP olive oil
- •2 garlic cloves
- •½ large onion, chopped
- •2 chicken breast, shredded
- •1 cup chicken broth
- •1 12oz beer bottle
- •1 large carrot, sliced
- •2 celery stalks, sliced
- •1 potato, cubed
- •1-2 TBSP fresh parsley, finely chopped
- •1 tsp oregano
- •salt and pepper
- •½ cup rice
- •1lb puff pastry
- •1 egg for coloring
- In a large pot sauté garlic and onion in olive oil over medium high heat.
- Add shredded chicken and let it fry for a little while 5-6 minutes.
- Add vegetables, chicken broth, beer, parsley and oregano. Stir to mix ingredients.
- Bring it to a boil and reduce heat to medium.
- Adjust seasoning and add rice.
- Cover and let it cook for about 20 minutes or until rice is tender and the liquid has consumed.
- Preheat oven to 350°F.
- In the meantime extend the puff pastry with a rolling pin to cover the bottom and sides of a 9×13” baking pan.
- Roll the rest of the puff pastry to make a cover for the potpie.
- When the chicken and vegetables are ready, pour them in the baking pan and cover with the rest of the puff pastry.
- Seal the sides of the pot and brush an egg over the pastry cover for coloring.
- Punch holes on the puff pastry cover with a fork to let steam out.
- Bake for 45 minutes. Serve hot and enjoy!
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