Hello happy people!
At my home, I'm the one who cooks from Monday thru Friday. This week I decided to make something different than the usual rice with beans and chicken. I went thru my
Food Pinterest Board and found
this recipe so I decided to give it a try. It turn out very delicious and I only changed one thing which was that instead of using pie crust dough, I used flour tortillas and instead of baking them (which was way more healthier) I fried them and made a little chicken pizza. That's why I named it Chicken Pan pie Reverse, lol I know, I'm very clever (
facepalm) Anyway I hope you guys like it as much as me! Enjoy.
Ingredients
- 4 6-ounce pieces boneless, skinless chicken breasts, about 1 1/2 pounds
- 1 small onion, quartered with root attached
- 1 large fresh bay leaf
- 1 carrot, peeled and quartered
- 2 small ribs celery, coarsely chopped
- A few sprigs of parsley
- Sea salt
- 1 prepared piecrust dough
- Flour, for dusting
- 2 tablespoons poppy seeds
- Zest and juice of 1 lemon
- Egg wash
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 3 medium leeks, halved, sliced 1/2-inches thick
- 2 to 3 large cloves garlic, thinly sliced
- Pepper
- 3 tablespoons flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock/poaching liquid
- 1/3 cup heavy cream
- A few grates of nutmeg
- 1 round tablespoon Dijon mustard
- 3 to 4 tablespoons fresh tarragon, chopped
- 1 cup shelled fresh peas or 1 cup defrosted
- 1 small onion, quartered with root attached
Preparation
Preheat oven to 400°F.
Place chicken in a skillet; add onion, bay leaf, carrot,
celery and parsley. Season with salt, add water to cover chicken and
bring to a boil. Reduce heat to low and simmer gently 15-20 minutes,
depending on size of chicken breasts.
Meanwhile, place dough on a floured surface. Sprinkle with
poppy seeds, lemon zest and salt. Flour a rolling pin and gently roll
toppings into dough. Using a pizza cutter or sharp knife, cut dough into
8 wedges; arrange on a nonstick or parchment-lined baking sheet and
brush with egg wash. Bake to golden, 15-20 minutes.
Place the chicken on a plate to cool and strain the
poaching liquid. Return the skillet to stove and heat EVOO, 1 turn of
the pan, over medium heat. Add leeks and garlic, and season with salt
and pepper. Cook to soften, 5-6 minutes, add flour and stir 1 minute.
Add wine and reduce to evaporate; add stock, cream and nutmeg, and bring
to bubble. Add Dijon and let thicken. Chop or shred the chicken; add
the peas, tarragon, chicken and lemon juice to the sauce and stir to
warm through. Remove from heat and arrange the pie wedges on top.
Serve from skillet into shallow bowls, removing filling and 1 wedge of
crust per portion.
Original Recipe from the Rachael Ray Show
Happy Cooking and God Bless
Aneirys
