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Creamy Rosemary Chicken Pot Pie

Creamy Rosemary Chicken Pot Pie

Tender and moist rosemary chicken with creamy vegetables. All topped with a sweet puff pastry. Makes your mouth start watering right. If reading about it doesn’t, smelling this Creamy Rosemary Chicken Pot Pie baking in your oven certainly will!

My wife and I love watching a TV series called “The Great British Bake Off.” One day while watching the show we were inspired to make a baked dish for dinner. During the episode there was mention of puff pastry used by one of the contestants. We’d never had puff pastry before, but it certainly looked and sounded great.

We discussed our meal options and agreed that a chicken pot pie sounded good. It’s a dish we’ve enjoyed from prepackaged meals several times, but our homemade pot pie was so much better! The chicken was moist and tender, the veggies added a sweet spicyness to the cream sauce, and to round off the dish, the rosemary complemented the puff pastry very well. Whether you make this for a family dinner or invited guests, it’s sure to make them want a second helping.

Ready to get messy?

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup carrots
  • 1/4 cup turnips
  • 1/4 cup celery
  • 1/4 cup red onion
  • 1/4 cup green peas
  • 1/4 cup parsnips
  • 1/4 cup collard greens
  • 4-5 sprigs Rosemary (remove leaves from sprigs)
  • 1 cup heavy cream (divided)
  • 3 1/2 cups chicken broth (divided)
  • 3 tablespoons flour (divided)
  • 3 chicken breasts
  • 1 1/2 sheets puff pastry
  • 1 egg, beaten for pastry topping
  • Salt and pepper to taste

Preparations

1) Preheat oven to 400 degrees

2) Allow puff pastry to thaw to room temperature

3) Add 1 teaspoon olive oil, 1 cup of chicken broth, 1/2 of your chopped rosemary, and chicken breasts to a large pot. Sprinkle the breasts with a little salt. Cover breasts and cook over medium heat. Turn the breasts every few minutes to help keep them moist and tender. Once the breasts are cooked through the middle, Set aside and allow them to rest before chopping into cubes.

4) Chop all vegtables to the same size. The size is up to you, but I like mine to be slightly bigger than the green peas.

5) Combine all veggies, except for the collard greens, into a large pot and mix in the olive oil until the veggies are well coated. I used frozen peas and added them with the rest of the veggies, but if unfrozen I would add them in the next step with the collard greens. Sauté veggies over medium heat until tender and onions start to become translucent, a little over 5-8 minutes. Salt and pepper to taste.

6) Next slowly add 1/2 cup heavy cream, 1 cup chicken broth, remaining rosemary, collard greens, and 1 tablespoon flour to the veggies. Simmer over medium heat until the sauce is very thick. Stir every few minutes so the mixture doesn’t stick to the pot.

7) After the sauce has thickened, turn the heat down to low and slowly add 1/2 cup heavy cream, 1 and 1/2 cups chicken broth, and 1 tablespoon flour, and chopped chicken breasts to the pot. Allow to simmer for a about 2 minutes until the sauce starts to slightly thicken. Stir mixture to make sure everything is nicely coated with the sauce. Pure the mixture into 7″ x 11″ baking dish.

8) Cut the puff pastry into even strips and weave them like a basket over the top of the creamy mixture.

9) Brush egg over the top of the puff pastry. This was the perfect time for me to have my little boy help me. He loves to be in the kitchen helping daddy cook.

10) Bake for about 30 minutes or until the pastry turns golden brown on the top.

Thanks for stopping by Messy Foodie. If you make the dish feel free to let me know you think. Enjoy!

This dish was also inspired by lovelylittlekitchen.com

 

Rosemary Chicken Enchiladas with Green Chile White Sauce

Rosemary Chicken Enchiladas with Green Chile White Sauce

I’ve made this dish several times for our family, each time I’ve tweaked the recipe making it better! Our family is all about keeping things fresh, and I’ve added several ingredients to freshen the dish up and bring big flavors. The great thing about this dish, the homemade sauce. No canned stuff here!
Now let’s get messy!
Serves 8
 
Ingredients
  • 3 sprigs rosemary chopped
  • Chopped fresh cilantro
  • 1 minced garlic clove
  • 1 medium shallot
  • 1/2 cup olive oil, divided
  • 5 cups unsalted chicken broth
  • Salt and pepper, to taste
  • 3 chopped chicken breast
  • 1 poblano chile
  • 1/2 jalapeño
  • 6 tablespoons butter, divided
  • 6 tablespoons flour, divided
  • 4 cups chicken broth, divided
  • 2 cups sour cream, divided
  • 10 flour tortillas (burrito size)
  • 3 cups shredded Monterrey jack cheese

Preparation Instructions

1. Preheat oven to 425

2. Prepare chicken marinade

Mix the Rosemary, olive oil, a pinch of chopped cilantro, a pinch of chopped shallots, salt and pepper, garlic, and 1 cup broth in a bowl large enough to hold the chicken breasts.

3. Marinade the three chicken breasts.

Use a bowl that will allow all three breasts will be fully submerged in the marinade. Add more broth if needed. Place the breasts in the refrigerator for about 15 minutes. While the breasts marinade begin preparing the rest of your vegetables.
 
4. Sauté the vegetables

In a large skillet add olive oil, remaining shallots, jalapeño, and poblano chile. For this recipe I chopped my veggies pretty small. Sauté veggies on medium heat until the shallots begin to soften. Remove and set aside in a small bowl. Allow the left over juices to remain in the pan, don’t wash out all that goodness of flavor! We are going to keep that awesomeness for the next step.

5. Prepare white sauce with green chiles

We are preparing the first batch of white sauce.

In a large skillet, over medium heat, melt 3 table spoons butter and add 3 table spoons of flour. Cook for about 1 minute. Add two cups of broth. Continue cooking until the sauce bubbles and thickens. Stir in sour cream and sautéed veggies. Salt and pepper to taste. Once everything is mixed well, pour mixture into a bowl, cover, and set aside for now. Don’t worry about cleaning the pan perfectly, if there is anything left the goodness will enhance our next step.

6. Cooking chicken breasts

It’s time to bring out the chicken breasts. Place the breasts in the skillet over low to medium heat. We want to slow cook the breasts so they will be tender and juicy. Pour in some of the marinade around the breasts and cover. Turn the breasts every couple minutes until they are fully cooked through the middle. Once they are done, set them aside to rest.

7. Preparing to fill tortillas

After the breasts have rested, chop them up into small pieces. The size is to your taste, but for this recipe I chopped them very small. Fill the 10 tortillas evenly with chicken. On top of the chicken spread white sauce (I used about 3/4 of the sauce). Roll the tortillas and place in 9″x13″ baking dish seam side down. The remaining sauce spread evenly over the top of the enchiladas.

8. Prepare second batch of white sauce (without green chiles)

Pour sauce evenly over enchiladas

9. Sprinkle cheese evenly over enchiladas

10. Bake for 20 minutes or until golden and bubbly

11. Sprinkle with fresh clianto before serving

Of course I did my best to limit the amount of dishes with my aftermath, but as I always say, the food just needs to taste good in the end!

 

This dish was inspired by a recipe I found about a year ago on Pinterest by Danelle over at “Let’s Dish.” Her original recipe was a hit with our family and I would recommend giving it a try if you want a quick tasty family meal.

Thanks for stopping by!

Jason

 

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