Chicken Pot Pie Crepes
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- Servings: 8
- 16 crepes
- 5 cups chicken stock
- 3 carrots, minced
- 1/4 lb asparagus tips, .blanched chopped
- 6 green onions, diced
- 1 cup peas, frozen
- 1/2 cup mushroom, diced
- 1/4 cup flour
- 5 tablespoons butter
- 1 teaspoon pepper
- 1/2 cup wine
- 5 cups chicken, cooked, shredded
- 1 tablespoon chives
- 1 tablespoon parsley
- 1 tablespoon dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup cheddar cheese
Recipe
- 1 cook carrots in 1 c chicken stock.
- 2 until almost tender.
- 3 meanwhile.
- 4 melt 2t butter and.
- 5 saute asparagus first add onions and mushrooms and carrots.
- 6 stir in peas.
- 7 take out melt 3 t butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes.
- 8 season gravy to your taste.
- 9 you should have 3 cups of sauce add chicken to veggies.
- 10 pour half sauce over and mix.
- 11 mince the herbs fold into chicken mixture.
- 12 add zest and lemon juice pepper.
- 13 preheat oven to 350.
- 14 grease 9x13 baking dish put in 1 cup sauce over bottom.
- 15 spoon 1/2 c chicken mixture into each crepe roll into fat rolls.
- 16 arrange them seam side down in baking dish setting close together.
- 17 pour rest of sauce over top.
- 18 sprinkle with cheese put half in freezer now with tinfoil on top.
- 19 bake until sauce is bubbling and cheese is golden brown.
- 20 serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375 remove foil bake 10 minutes more until sauce bubbly and browned.
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