Four words: Cognac AND Puff Pastry!
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| Poulet Pot Pie with a small green salad |
This is another Bonne Femme recipe, so I can't give away the goods (you really should get the book- it's excellent!), but as they say: a picture is worth a thousand words!
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| Enough carrots to equal about 1 1/4 cups & about 2 cups sliced leeks. |
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| I used rotisserie chicken- it cuts down on cooking time. Two cups should do it! Cooking chopped carrots in slightly salty, boiling water for about 3 minutes helps the carrots to soften quicker as well. |
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| Cook leek, small yellow onion and garlic in butter, of course! The smell is heavenly by the way. |
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| Add chicken and carrots, 1/3 cup of flour, 1 cup chicken broth, 1/2 cup of milk, 1/2 cup of heavy whipping cream, 1/4 cup of Cognac (please don't report me to the French cooks of the world...I used Spanish brandy...I know, I know...it was what I had on hand!), 1 Tbsp of parsley, 1/2 tsp tarragon and pepper. |
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| Thicken and pour into a baking dish. |
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| Cover with puff pastry. Brush egg and 1 Tbsp of water over the pastry. |
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| Bake at 400 degrees for 15 to 20 minutes. Oh my- isn't it pretty!!!! |
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| We served ours with a fresh green salad with Champagne vinaigrette. |
Cognac, Puff Pastry...Y'all Know It's La Bonne Vie!
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