Traditional Lunch is the April winner

For the month of April, which ranged from crazy Turkey sightings to Beach Visits, the Lunch Club’s favorite meal was a traditional one: Chicken Pot Pie in ramekins.

The word Ramekin is so cool, and the single-serving dishes are so cute- that must be why this dish won!  Presentation is important!

Adapted from April 2007 Cooking Light

This made 8 servings.

Ingredients

  • 2  T  butter
  • 2  T olive oil
  • 3  cups  diced potato ~ 1lb
  • 2  cups  finely diced red onion
  • 1 pkg pre-sliced mushrooms (8 oz)
  • 1  cup  diced celery
  • 1  cup  diced carrot
  • 1/4  cup  chopped fresh parsley
  • 2  t  fresh thyme leaves
  • 6 1/2  tablespoons  all-purpose flour
  • 3  cups  skim milk – I think you could also use a little less.  I ended up draining some liquid from a larger pan.
  • 1/2  cup  chicken stock (I used pan drippings from when I cooked the chicken)
  • 2  cups  chopped cooked chicken breast (I roasted a 1.25 lb package of chicken breasts that morning and then chopped it for this recipe.)
  • 1  cup  frozen green peas
  • 1  teaspoon seasoned salt
  • 1/2  teaspoon  freshly ground black pepper
  • 8  (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Butter-flavored Cooking spray

 

Preparation

Preheat oven to 375°.

Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and pan drippings. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

Spoon mixture into a 8 ramekins, or 4 ramekins and a 1 qt baking dish. Unroll and cover the sheets of phyllo dough with a damp towel.  Using one sheet at a time, spray it with cooking spray.  For ramekins, fold in fourths and tuck into the edge of the ramekin.  For a baking dish, place phyllo layers loosely on top of mixture in dish and pinch random spots to create peaks of visual interest. Place dish on a baking sheet. Bake at 375° for 20-30 minutes or until top is golden (the baking dish will take longer than the ramekins).

I put the ramekins into larger Gladware containers to send for lunch.  I covered the baking dish and stored it until Deb and Steve Z ate it for dinner on a later night- in that case, reheat at 350 uncovered until heated through (~20 minutes).

It was beautiful and tasted like fresh veggies all the way.  Parley Lake Winery’s Frontenac Gris was a comfortable pairing – both mellow and inviting to my palate.  Yum!

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