Stroganoff and pot pie are comfort foods. This week I'm combining the two in a chicken stroganoff pot pie. The dish has the mushrooms and sour cream found in a classic stroganoff and then it is topped with a crispy layer of puff pastry.
There are three ways to prepare the crust.
Cut the pastry to fit the pot pie dish (or dishes if you want to make individual pies as shown), then top the pot pie, cut some vent holes and bake.
Alternately, you can cut the pastry to fit on top of the pies and bake in a 375-degree oven while you prepare the stroganoff. When the stroganoff is done, simply ladle into individual serving dishes or bowls and top with the pastry.
You also can substitute patty shells for the puff pastry crust. Bake the shells (which are available in the freezer section next to the puff pastry), prepare the stroganoff and then ladle it over the patty shells when they're done baking.
If you're entertaining or are in the mood for a splurge, substitute scallops and shrimp for the chicken. You'll need one-half pound of each.
CHICKEN STROGANOFF POT PIE
2 tablespoons butter, divided
8 ounces fresh sliced mushrooms
2 boneless, skinless chicken breast halves, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 tablespoons flour
2 cups chicken broth
1 cup reduced-fat sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley
1 egg, beaten
1 sheet puff pastry (1/2 package frozen puff pastry)
Heat oven to 375 degrees. Heat the butter in a large skillet over medium-high heat. Add the mushrooms and sautà until golden, about 5 minutes. Add the chicken and season with the salt and pepper. Saute until chicken is done, about 5 minutes. Sprinkle with the flour and stir for 1 minute. Slowly whisk in the chicken broth, bring to a boil and then reduce heat and simmer until thickened. Remove from the heat and stir in the sour cream, sherry and chopped fresh parsley.
Spoon the mixture in a 2-quart casserole dish. Brush the beaten egg around the top edges of the casserole dish, top with the pastry and press the pastry into the edges. Trim the pastry and brush with the remaining beaten egg. Cut a vent hole in the center of the pastry and bake for 25 minutes, until pastry is golden. Remove from the oven and set aside for a few minutes to cool slightly before serving.
Makes 6 servings.
COMING NEXT WEEK: Karin goes south of the border with chicken and chile pot pie.
Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at karin.calloway@comcast.net.
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