Name: Chicken Pot Pie Nouveau
Yield: 4 portions
Ingredients: 2 tablespoons unsalted butter; 1 cup tiny pearl onions; 4 ounces sugar snap peas, cut diagonally in half; 4 sprigs fresh rosemary; ½ recipe Adrienne’s Rough Puff Pastry; 8 ounces cooked chicken breast, cut into 1× 3-inch strips (2 cups); 2 tablespoons unbleached all-purpose flour; 2 cups sliced carrots (¼-inch-thick rounds); 2 to 2½ cups Berta’s Chicken Stock or canned broth; 1 teaspoon water; 1 egg

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Sweet sugar snap peas and the lusty taste of rosemary make this a main event rather than a leftover. Baked as individual portions, this dish is easy to assemble and just right for company. A rich broth replaces the traditional cream sauce and a puff crust sits on top to lighten it even further. It’s luscious.

Ingredients

2 to 2½ cups Berta’s Chicken Stock or canned broth
2 cups sliced carrots (

Main course

Method

Bring 1 cup of the chicken stock to a boil in a small saucepan. Add the carrots and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
Bring a small saucepan of water to a boil. Add the snap peas and cook for 30

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of