Sherried Mushroom and Apple Chicken Pot Pie

Mmmmmmm…Nothing like a warm hearty chicken stew covered in flakey puff pastry on a cold-ass freezing day.  Since it was 1 whole degree here outside last night, I figured we needed some warm comfort food.  Mavie was so cold!

 We had some apples and mushrooms on hand and I remembered a dish served at Campbell’s Resort on Lake Chelan, Washington.  Campbell’s has been on the shores of Lake Chelan since 1901 and is the quintessential vacation spot for Seattle peeps to visit throughout the summer. Growing up, we would always visit a few weeks during the summer and eat in the main dining room for a special occasion. 

I never failed to order the Country Chicken – Our famous breast of chicken dusted with seasoned flour, sautéed with golden delicious apples, shallots & mushrooms, simmered in sherry and cream. (description from their website).  It is sooooooooo freakin good!!!   If you are ever anywhere near Campbell’s, please try this dish.  Then order an extra plate and bring it to me in Boise.  Thanks for your cooperation in advance of this matter.

I thought this combination of flavors would be great as a pot pie.  It certainly was!  The leftover filling could even be eaten as a very rich and creamy soup – unquestionably not low-fat/calorie, but worth it! 

Sherried Mushroom and Apple Chicken Pot Pie

Serves 8 plus lots of leftover filling

What you’ll need:

6 Cups Chicken Stock

2 Teaspoons Chicken Base or 2 Cubes Bouillon

2 Tablespoons Olive Oil

1 Onion Chopped

1 Shallot Chopped

5 Carrots Chopped

4 Celery Stalks Chopped

2 Cups Sliced Crimini Mushrooms (any kind will do)

¾ Cup Dry Sherry

2 Apples Chopped (I used Golden Delicious)

4 Sprigs of Lemon Thyme Chopped

½ Chopped Parsley

½ Cup Butter

½ Cup Flour

2.5 Cups Cubed Herb Roasted Chicken (I used a store-bought (the horror!) roasted chicken)

¾ Cup Heavy Cream

Salt and Pepper

2 Packages Pepperidge Farm Puff Pastry Sheets (Thawed. Must be Thawed.  I tried to do it frozen.  Trust me, it doesn’t work.)

Directions:

Heat oven to 375 degrees after prepping veggies etc.

In a medium saucepan heat chicken stock and chicken base until boiling.  Once boiling turn down to simmer.    

Over medium heat in a large skillet sauté onion, shallot, carrots, mushrooms and celery in olive oil.

 Once onions are translucent add sherry, apples, thyme and parsley.  Season to taste. Sauté for one minute more.  Set aside.

In a large stockpot, melt butter over medium heat then whisk in a flour to make a rue.  Constantly whisk for 2-3 minutes until flour cooks. The flour might clump up but that is ok.  Do not let burn. 

 Slowly add chicken stock whisking constantly until there are no flour lumps.  Add in chicken and sautéed vegetable/apple/sherry mix.  Stir.  Add in heavy cream.  Stir Salt and Pepper to taste.

Use 8 oven-safe ramekins. Fill ¾ of the way full.

 I made the mistake of filling up too far and the oven was a mess! Take thawed (very important) puff pastry sheets and cut roughly into squares with a knife into squares just larger than your ramekins.  Cover each ramekin with a square. Trim and crimp edges. I am bad at this part as evidenced by the photos. You will most likely have leftover filling!

Bake for 25-30 minutes until pastry is puffed, flakey and brownish. 

Enjoy!

Love,

Lindzee