Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy. This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights! Ingredients: 2 sheets frozen puff pastry dough, thawed Cooking spray 1 tablespoon canola oil 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 teaspoons all-purpose flour 2 cups unsalted chicken stock 1 1/2 cups chopped skinless, boneless rotisserie chicken breast 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick 2 ounces 1/3-less-fat cream cheese 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Chocolate Pumpkin Cream Cheese Truffles

I had a craving for a pumpkin treat this weekend so I went in search of a recipe I could make with stuff I already had on hand. I came across this recipe from Whole Foods for Pumpkin Cream Cheese Truffles and was all set to make them as stated in the recipe. But I find white chocolate to be such a pain to work with and honestly, I don’t really like the taste. So although the Whole Foods recipe is the inspiration for this post, my recipe is completely different. These pumpkin truffles are made with dark chocolate and are then rolled in toasted pecans to give it some crunch. Ingredients: 1/2 cup dark chocolate chips 2 Walkers Stem Ginger Shortbread cookies, crumbled 3 Walkers Highlanders, crumbled 1/4 cup canned pumpkin puree 1 tablespoon confectioners’ sugar 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon pinch of fine sea salt 2 ounces cream cheese, softened 1/3 cup finely chopped pecans

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