Chicken Pot Pie

Chicken Pot Pie/Chef Jim Rhegness- Penta Career Center

2 T. Olive Oil or Butter
3 ea. Button Mushrooms
2 ea. Potatoes
2 ea. Onions Diced
2 ea. Leeks Diced
1 ea. Carrot Diced
2 t. Minced Garlic
1/2 C. White Wine
1 1/2 C. Chicken Stock
1 C. Milk
1/2 C. All-Purpose Flour
4 ea. Boneless Chicken Breast
1 T. Olive Oil
1 T. Chopped Parsley
1 T. Chopped Thyme

Preheat Oven to 400 degrees

In a skillet heat the oil or butter over medium to high heat.  Saute together the mushrooms, onions, leeks, carrots, and garlic until caramelized.  Deglaze with the white wine and add stock and simmer for 20 minute.  Mix the flour and milk together until smooth.  Cook until thickened and season to taste with salt and pepper.

Season the chicken breast.  In a large skillet sear each side of the chicken breast until caramelized.  Cut the chicken into cubes and add it and the parsley and thyme to the vegetable mixture.  Line the small ceramic cup with croissant dough, or pie dough.  Fill with one cup of mixture.  On top of mixture line with dough.

Option:  Instead of lining the dish with dough just fill with one cup of filling and then line the top with your favorite recipe of mashed potatoes.

Bake for 40 minutes.