Wookiee Hut Cuisine presents:
Chicken Mushroom Potpie
by MadamePince, Hermi2, McGonagirl
Using your serving casserole dish as a guide, cut a round of the puff pastry dough from the thawed sheet. Place the puff pastry on the parchment paper lined cookie sheet and bake till puffed and golden brown.
Put the two cups of chicken stock into a large deep skillet and bring to a simmer. Add cubed chicken and poach till cooked through. Spoon out the cooked chicken, but reserve the poaching liquid.
In another large skillet over medium to medium high heat sauté the mushrooms, onions and garlic in 3 to 4 tablespoons of vegetable oil till softened and beginning to take on color. Add thyme, sage, ground black pepper, and salt to taste mixing thoroughly. Set aside.
Put cubed Yukon gold potatoes into a medium sauce pan and add water to cover. Also add salt to season the potatoes as the cook. Simmer over medium heat till potatoes are just underdone, approximately 10 minutes. Drain potatoes and put aside.
In a small sauce pan, mix evaporated milk, corn starch and butter stirring till the lumps are gone. Add salt and pepper and continue stirring until it begins to thicken. Pour this mixture into the reserved chicken broth and stir till the sauce begins to thicken.
Return chicken to the sauce mixture. Add sautéed mushroom mixture, potatoes and frozen corn and mix thoroughly. Adjust seasoning as needed.
Pour chicken and mushroom mixture into serving casserole dish and place baked puff pastry round on top.
Makes 6 servings.
Alternative: Instead of making one puff pastry round for one large casserole, you can choose to make individual servings by cutting smaller puff pastry rounds for smaller ramekins or oven-proof bowls and pouring the finished filling into smaller bowls. People like this, and it makes them feel very special to get their own pastry-topped bowl.
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