Post by JJ Judkins on Jan 18, 2013 18:38:47 GMT -6
DIJON CHICKEN POT PIE MUFFINS
1 pound boneless, skinless chicken breasts
1 medium onion, halved, divided
1 bay leaf
1 tablespoon extra virgin olive oil, plus a drizzle or cooking spray for oiling muffin tin
Handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
Salt, to taste
Pepper, to taste
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
8-ounce sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water
Yields 6 servings.
Preheat oven to 400 F.
Place chicken in a pan with 1/2 of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.
Meanwhile, heat olive oil in a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.
Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or two. Stir in cream and heat through. Add Dijon, dill and salt and pepper. Turn off heat and pour over chicken and vegetables, and stir to combine.
Wipe a large, six-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming six individual potpies. Brush pies with egg wash and bake 25 to 30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. --RachaelRayShow.com
1 pound boneless, skinless chicken breasts
1 medium onion, halved, divided
1 bay leaf
1 tablespoon extra virgin olive oil, plus a drizzle or cooking spray for oiling muffin tin
Handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
Salt, to taste
Pepper, to taste
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
8-ounce sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water
Yields 6 servings.
Preheat oven to 400 F.
Place chicken in a pan with 1/2 of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.
Meanwhile, heat olive oil in a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.
Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or two. Stir in cream and heat through. Add Dijon, dill and salt and pepper. Turn off heat and pour over chicken and vegetables, and stir to combine.
Wipe a large, six-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming six individual potpies. Brush pies with egg wash and bake 25 to 30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. --RachaelRayShow.com