French Country Pot Pie
1 box puff pastry with sheets cut into 12 5-inch circles
1 T. butter
1 T. olive oil
1/2 C. diced onion
1 (6-ounce) bag small, whole baby carrots
1 C. frozen peas, defrosted
2 medium-sized Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed until fork tender
1 C. cooked, cubed chicken
Mustard sauce (see below)
1 cup shredded havarti cheese
6 1 1/2-cup size ramekins or soup bowls, lightly oiled
Put butter and olive oil in medium-sized skillet and saute onions until just golden. Add vegetables and chicken and stir until heated through. Add mustard sauce, stir, then add cheese and stir to combine.
To prepare personal pot pies, lightly oil individual 1 1/2-cup to 2-cup gratin dishes or ramekins and place 1 puff pastry circle in the bottom of each ramekin. Divide filling equally between dishes, then place another puff pastry circle on top. Bake at 350 degrees for 20 minutes or until browned and bubbly. Place ramekin on plate and serve.
Makes 6 servings.
1/2 tablespoon fresh garlic, chopped
1 teaspoon canola oil
4 cups low-sodium chicken stock
2/3 cup Dijon mustard
2 cups sour cream
Pinch white pepper
Saute garlic in oil until softened and clear. Add remaining ingredients and cook over low heat for approximately 30 minutes or until sauce coats back of spoon. Set aside while you make filling and prepare pastry.
From Lorraine Platman of Sweet Lorrianes Cafe in Southfield and Ann Arbor.