Ingredients:
1 lg or 2 sm leftover grilled chicken breasts cut or torn into smaller than bite-sized pieces
1 leftover grilled or boiled corn cut off the cob (a few ears)
1 leftover grilled zucchini large dice or small dice if using raw (either is fine)
1 lg carrot or 2 small diced
1 red skinned potato diced small (skin on)
1 cup frozen peas thawed
1 onion small dice
2 garlic cloves grated
1 cup cream
2 cups chicken stock (homemade preferred)
2 cups corn stock (see note and if not, use additional chickenstock)
1 cup white wine
4 T butter
2 T olive oil
2 T flour
¼ c sherry
bay leaf
T chopped thyme leaves
1 store bought puff pastry thawed in the refrigerator for several hours or overnight
salt pepper
Instructions:
This potpie is reminiscent of both corn chowder and a summer grill out and is the the very best of both worlds. I start with leftovers whenever possible and in this case I had made garlic herb grilled chicken breast and grilled summer veggies from the Sunday market. I was inspired to do something different and realized I had both chicken and corn stock in the freezer already and my own dried bay leaves, which brought this dish to life. It may seem daunting, but if you play your cards right it is the easiest pot pie you can make and your family will have no idea they are eating yesterday’s main course!
Start by melting butter and oil in a pan and add onion. Saute onion until soft and totally translucent, add garlic for a minute and stir. Add carrots and potatoes. Cook until softened. Add salt, pepper, and flour and stir for 2 minutes. Add wine and deglaze. Continue stirring and incorporating stocks. Bring these to a boil and continue stirring. Add remaining ingredients. Cook for a few minutes adding additional stock if needed. Pour in sherry and cook for an additional minute then check for seasoning. Turn off heat and let the filling cool. Meanwhile heat oven to 400 degrees and butter 6 medium sized ramekins. Unroll the puff pastry and sprinkle with flour rolling it out only to even it. Cut rounds that are slightly larger than the ramekins so that there is a bit of an overhang. Fill 3/4 way up. Brush the tops with a bit of egg wash and pierce the center with an X to let the steam escape. Bake for 25 minutes. The puff pastry rises best if the filling is not hot, so if you have time let it cool completely or throw it in the fridge before filling.
Note: Corn stock is an amazing light and slightly sweet broth that adds depth of flavor to soups and other recipes where corn is integral and it is easy to make. For corn stock start by boiling leftover ears in 4 cups of water or enough to cover them for 30 minutes.
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