Chicken Pot Pie W/ Red Wine & Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Microwave Entertaining. Feel free to skip out on the pate brisse as its its own recipe in itself and just eat as a stew, if you'd like to use a storebought or homemade shell, just bake it as per directions beforehand fill it right before serving. Ingredients:
1 lb pastry dough, pate brisse (optional pate brisee) (optional) |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
2 garlic cloves (minced) |
1 tablespoon flour |
1 cup dry red wine |
1 1/4 lbs sweet potatoes (peeled and cut into 1 inch cubes) |
20 white pearl onions (peeled, or 16 ounces frozen) |
2 tablespoons tomato paste |
1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch cubes) |
8 ounces mushrooms (quartered) |
1 1/2 cups chicken stock (or broth) |
1 tablespoon lemon juice |
1/2 teaspoon black pepper |
1/2 teaspoon dried thyme |
salt (to taste) |
2 sprigs tarragon (4 inches long, or 1 tsp dried) |
Directions:
1. In 4-quart casserole dish combine butter, oil and garlic.
2. Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
3. Stir in flour.
4. Add wine and stir.
5. Cover and cook again 2-3 minutes to boil and thicken.
6. Stir in sweet potatoes and onions.
7. Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
8. Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
9. Let stand covered 10 minutes.
10. To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.
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