Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish November 2005
* EGG WASH: Brushed on baked goods to give a golden finish.
How to: Mix 1 egg yolk with 1 tablespoon water, cream of milk. Apply with a pastry brush before or during the cooking process.
food
Farmhouse Bistro Pot Pies
This fabulous recipe was made using store-bought rotisserie chicken. No one will believe you used a bird-in-a-bag!
Ingredients (Makes 4 servings)
| 2 | tbsp unsalted butter |
| 1 | tsp minced garlic |
| 2 | cups frozen mixed vegetables |
| 3 | tbsp all-purpose flour |
| 2 | cups chicken stock |
| 1 | cup 35% cream |
| 1 | rotisserie chicken, skin discarded, meat removed and set aside |
| 3 | tbsp chopped fresh thyme |
| 1-1/3 | cups biscuit mix |
| 2/3 | cup milk with 1 tbsp reserved for egg wash |
| 1/2 | cup freshly grated Parmesan |
| 1 | egg, whisked with reserved milk |
- Preheat oven to 400 °F.
- Melt butter in a large skillet over medium-high heat. Sauté garlic and frozen vegetables, about 3 minutes.
- Whisk flour into chicken stock until smooth. Add to skillet and turn heat to high. Stir until thickened. Stir in cream, chicken meat and 2 tablespoons thyme. Add salt and pepper to taste. Pour into individual ramekins.*
- Place biscuit mix, milk, cheese and remaining thyme in a large bowl. Stir until well combined. Spoon biscuit mix in dollops over chicken mixture and brush with egg wash.
- Bake for 15 minutes or until topping is golden and filling is bubbling.
Nutritional information
Nutrients per serving: 644 calories, 27 g fat, 47 g protein, 52 g carbs, 4 g fibre. Excellent source of vitamins A, B6, B12 and D. Calcium, iron, zinc and magnesium.
Comment on "Farmhouse Bistro Pot Pies"
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gayle writes:
This is the perfect receipe to make with left overs or store chicken. It is simple and sounds good. Just what I was thing of.
—posted November 3, 2006 at 5:36 p.m.
Jeff Scarborough writes:
I wouldn't saute the garlic too high.
I find it needs some low and slow to prevent scorching,
perhaps cut it very very thin, and do the low and slow in a separate pan, the rinse out the pan with the chicken stock mixture and fold back in to the main pot.
—posted November 12, 2007 at 11:32 p.m.
Pierrette Cloutier writes:
HUMMMMM wow,
Very very good idea....when someone is busy like I am, the best.
I will surely try it , right tonite.
Will tell u about later...
thanks so much for ur good ideas, really help us.
—posted November 22, 2007 at 8:08 a.m.
Rebecca writes:
This sounds like a real comfort food dish... I think I'll use the leftovers, frozen from our Christmas turkey!!
—posted January 2, 2008 at 2:13 p.m.
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