It’s late, so forgive any typos and annoying discussion of my favorite tv shows.I find it so unwinding after I put the boys to bed to plop down on the couch, kick my feet up and indulge in some good reality tv from time to time.American Idol was ready and waiting for me on my tivo.I really have been rooting for Brooke White, especially since she is an AZ girl, but have to say she’s probably about done.I really think it’s going to come down to the 2 Davids’.Both really great.I can see David Cook doing more though.Did you hear he is dating Lacy from So You Think You Can Dance from last season?Guess they met on “Idol Gives Back.”Can’t wait for SYTYCD season 3 and Grey’s Anatomy is coming back Thursday, Yay!And how cute does Maid of Honor look with Patrick Dempsey coming out in a few weeks?
Now, onto the good stuff. Those that are on diets, pleas look away, this could be way too tempting…..
This is a great alternative to the traditional chicken pot pie. I serve it in a bowl with light, flaky, and buttery puff pastry croutons. Easy, fattening, and totally comforting. I had to laugh when my husband asked me if this dinner was healthy. I thought the cream base would have been a dead give away! Like I’ve said before, moderation and some good self control! Don’t eat 2 big bowls at one sitting and you’ll be fine!
3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half (there go the groans again)
½ Cup low fat sour cream (better?)
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s
1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning
1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
4. Serve in pot pie base in bowls and top with puffy croutons, Enjoy!
Chicken Pot Pie Bowls with Puffy Croutons
- 3 tablespoons extra virgin olive oil
- 2 large carrots peeled and sliced
- 2 stalks of celery chopped
- 1 medium white onion finely diced
- 2 large boneless skinless chicken breasts cooked and shredded
- 1 stick butter I know, I hear the groans
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 cans chicken broth
- 1 cup half and half there go the groans again
- ½ cup low-fat sour cream better?
- 1 cup petite peas frozen is fine
- salt and pepper to taste
- pinch of garlic salt Lawry’s
- 1 sheet thawed puff pastry
- 1 egg mixed with 1 tbsp water
- ¼ teaspoon Cajun seasoning
- Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery, and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
- In a separate medium pot, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
- Preheat the oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With a pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With a pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
- Serve in pot pie base in bowls and top with puffy croutons, Enjoy!
Thanks so much to Steph from Stephanie’s Kitchen and Lori from Recipe Girl for thinking of me for the “Blogging With Purpose Award.” These two ladies have blogs that I visit daily and just love! Thanks ladies for your nice comments.
I have a zillion favorites, but I’d like to pass on the award to a few of my daily visits! Check em’ out!
Tarah from Genesis of a Cook
I love her blog and can hardly believe she’s still in high school! I remember browsing through her blog one day and had to re-read her profile, I could hardly believe it. What a talented girl, I’m a huge fan of her creative recipes.
Deborah from Taste and Tell
Deborah is the ultimate cookbook recipe tester, I love checking in to see what she’s going to test next. She did a whole week of Rachel Ray’s recipes that all looked great. She takes great pics too!
Patsyk from Family Friends and Food
Patsyk has beautiful pictures and recipes that make your mouth water! Another daily visit for me!
Heather from Down Right Delish
Heather, another fellow hygienist, just started her own cooking blog and is doing great. Her recipes are tried and true and I’ve been enjoying seeing what she’s cooking.
The Sisters from The Sister’s Café
I love reading this group of sister’s favorite recipes.They always post real life recipes that sound so good!
I made this last week. Only instead of the croutons I baked the puff pastry shells as normal. I served in bowls and just poured the sauce all in & around the shells. It was fabulous! My family ate it up! I will absolutely make this again! (I have a picture but I don’t think I can post that here?) I have passed your recipe on!
Thanks so much for the feedback! Would love for you to share your photo on my Facebook page! https://www.facebook.com/pickypalate
David Cook’s vocal range is very good, i bet that he would be more famous in the future`~~