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Chicken Pot Pie Bethany Budde from SqWires Restaurant

Chicken Pot Pie
Posted: 01/3/2014

INGREDIENTS:

Whole fresh free-range chicken 2 large tomatoes
1 cup sweet peas
1 large yellow onion
1.5 cups corn off the cobb
1 zucchini or squash
6 small red new potatoes
fresh chopped herbs of your choice 1 tbl fresh garlic
1⁄4 cup olive oil
1⁄2 cup white wine
3 cups chicken or vegetable stock 
6 puff pastry squares 

SqWires Restaurant

INSTRUCTIONS:

clean and rub chicken with 2 tbl olive oil & s&p. roast covered at 3:25 for 1 hour and 15 minutes let cool

pull all white & dark meet (discard the skin)

while chicken is cooking chop and puree tomatoes,dice onion, squash & new potatoes

bake puff pastry in oven 325 degrees for 12-15 minuets or until flakey

Sauté onions in olive oil add fresh herbs add pulled chicken, white wine & garlic let wine reduce add tomato puree and all other vegetables add stock

simmer uncovered for 45 minutes while filling thickens and potatoes cook till tender s&p to taste

ladle into deep soup bowl & top with flakey puff pastry 

 



Cook Time: