Baby It's Cold Outside Chicken Pot Pie

The cushions to the outdoor furniture are in the garage and the chairs are resting up against the tables. The pool heater is turned off for the winter and the air chills to the bone. The only life in the garden are the few remaining roses - yellow, peach and magenta dot the outside. Baby it’s cold outside and you must make this…

Baby It's Cold Outside Chicken Pot Pie
Overall Instructions:
Make chicken stew
Make a gluten free roux
Add stew plus frozen peas to roux
Roll out one sheet of puff pastry and cut into 4 squares
Assemble the pot pies

Detailed Instructions:
Chicken Stew
Olive oil
1 organic chicken with giblets if you have them
1 onion diced
1 shallot diced
1 tomato
1 turnip sliced into small sticks
1 rutabaga sliced into small sticks
4 stalks celery with tops sliced
2 carrots sliced
1 red bell pepper
1 tsp dry Italian herb mix
½ cabbage sliced very thin-julienne

Parsley chopped…how much? I like a lot of parsley. Curly leaf please… not flat leaf L which most people don’t know curly leaf is better parsley…
1 cup chicken stock
1 cup prepared jarred tomato sauce
Salt and pepper to taste
4 cups greens, washed and diced julienne
-Heat up a big soup pot with 2 tbsp olive oil on high heat. Add diced veggies from onion to parsley in the order listed above…that is the best and correct order, and if you don’t do it that way, well-it will still be great…but do it that way if you can…ok? You add greens in at the end.
-Keep chopping and stirring the pot as you add. Work swiftly, but don’t kill yourself. Put on great music like Queen or Hamilton and cook away. If your chopping and adding speed is not keeping up with your high heat saute, turn the heat down to medium. Cooking is like that…always flexible. -Add chicken and giblets, liquids, salt and pepper. Bring to a boil, cover, turn to lowest simmer and cook for 2-2.5 hours.
-Remove chicken, cool and pull apart discarding skin and bones. Add back to stew. Add greens. Adjust salt and pepper. Heat through on low to steam greens, 15 minutes. Cool and refrigerate.
Make Roux – makes four pot pies-double recipe for 8 pies

¼ cup gluten free pancake mix – I use Pamela’s
3 tbsp butter
¼ cup white wine
Stew stock
Melt butter in large saute pan. Add flour and cook until it thickens. Add wine and a cup of stock. Boil and stir until you have a nice thick but soft roux. Add half of stew. Add one package of your favorite frozen peas. Turn off heat and stir. Do not cook. It will cook in the oven with the crust on top.

Make Pot Pies
Spoon filling into 4 oven proof soup bowls
-Roll out one sheet of Peppridge Farms Puff Pastry
-Cut it into four squares
-Beat an egg with a fork or wisk in a little dish
-With a pastry brush, paint rims of bowls and one side of pastry with egg wash
-Press one piece pastry over top and fold edges to make a crust rim.
Press into sides of bowl.
-Brush egg wash on top of crust.

Bake on a baking sheet to catch spills. 400 degrees for 30 minutes. Oh Baby, it may be cold outside, but it is nice and warm on the inside…