Are you like me? Do you like Pot Pies but hate having a soggy crust on top? Puff Pastry croutons are the perfect solution. A yummy filling topped with tender, flaky croutons makes for the perfect comfort food.30 Mile Pot Pie
3 1/4 cups chicken stock or broth
2 boneless, skinless chicken breasts, sliced
1/4 cup butter
1/2 onion, chopped
2 1/4 cups diced carrots
1 3/4 cups diced celery
1 1/2 cups frozen peas
1/4 cup flour
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy whipping cream
In a medium saucepan, bring stock to a boil. Turn off heat and chicken strips. Let sit for 10 minutes or until chicken is cooked through. Remove with a slotted spoon and side aside for later use.
In a large saucepan, melt butter over medium heat and then add onions, carrots, celery, and peas. Saute until onions are transparent, being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6-8 minutes, stirring occasionally and gently. Scrape the pan often with a wooden spoon so the roux doesn't burn. Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time.
Add bay leaf, salt, and pepper, and cook over low heat for about 10 minutes. Add poached chicken and warm heavy cream, and stir well. Spoon equal portions into 3 individual serving bowls. Top with Puff Pastry Croutons and enjoy.
Puff Pastry Croutons
Store bought puff pastry
1 egg, whipped
Seasonings of choice
Let pastry sheet thaw at room temp. for about 45 minutes. Roll out any lumps with a rolling pin. With a pasty brush, cover the surface with egg. Season with your choice of seasonings. Cut into 1 inch squares and place on buttered cookie sheet. Cook according to directions till croutons are golden brown.
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