Over the weekends I’ve been making my own freezer meals. I work until 6 and don’t get home until 7 or later each night which makes cooking a bit difficult. However, I’ve run into a dilemma because I’m really opposed to traditional freezer meals. The idea of a lean cuisine makes my stomach turn. So rather than giving in the the urge to eat things that have been processed far far away from me, I’ve been experimenting with my own version of freezer food. This week I made chicken pot pies in their own little ramekins complete with a puff pastry top. Martha Stewart helped me out with the recipe. She’s the best.
Chicken Pot Pieslightly adapted from Martha Stewart Living.
what you’ll need:
- 1 shallot, minced
- 3 tbsp. olive oil
- 1 parsnip, peeled and cut into rounds
- 1 carrot, peeled and cut into rounds
- 1 russet potato, peeled and diced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1 tbsp. dried thyme
- 1 1/2 pounds of boneless, skinless chicken breast cut into 1/2″ cubes
- 5 tbsp. cornstarch whisked with 2 tbsp. water
- 1/2 cup heavy cream
- 1 sheet of puff pastry
- 4 ramekins
- 1 egg, beaten
how to do it:
- Cook your shallot in hot oil until soft (about 3-5 minutes)
- Add your parsnip, carrot, and potato. Cook until soft, about 8-10 minutes.
- Add the white wine and cook until reduced by half (about 1-2 minutes)
- Add the chicken broth and thyme. Bring to a boil
- Throw in your chicken and let it cook for 2-4 minutes.
- Add your cornstarch mixture and heavy cream. Stir well to combine and let simmer for 5 minutes or until thickened.
- Spoon the mixture evenly into 4 ramekins. Top each dish with a square of puff pastry. Gently brush each piece of puff pastry with your beaten egg.
- Cook in a 425 degree oven for 12-15 minutes. Enjoy!
I cooked one and froze the other three. When I reheat them I’ll probably knock the heat down a bit and cook them a little longer. I think they’ll be awesome “freezer food” and are so much healthier than anything I’d find in a store.