It always has been.
I've ruined many a good joke with an ill-timed punch line.
If a traffic light is green, rest assured, it will turn red as my car approaches.
True to form, right in the middle of the most hectic, over-scheduled week, I get a craving for my favorite comfort food, chicken pot pie,
But a homemade pie crust is just not in my cards this week.
Fortunately, I had a culinary epiphany as I was eyeing the morning pastries at Crossroads Bake Shop in Doylestown.
A flaky croissant would be a nice stand-in for pie crust.
A handful of vegetables and a grated onion cook up in just 15 minutes.
Melting butter in the same veggie pan makes this a one pot meal. This is especially appealing if you are the one who does the dishes.
A little flour.....a little stirring.....and a roux is born!
Pour in some chicken stock and cook until thickened. We are at the finish line. Add some leftover chicken.....
And make a sandwich. Sit. Eat. Be comforted.....but not for too long, Back-to-School night begins in 10 minutes.
Crossroads Bake Shop is an artisan bakery with bread that is so amazing, it will eliminate the words 'low carb diet' from your vocabulary. They frequently feature local ingredients and bake with the seasons. I love the fact that this bakery does not use artificial food coloring. Be sure to check them out if you are in the Doylestown area. They are open every day except Monday.
Chicken Pot Pie Sandwiches
Print This Recipe!
1 Tablespoon olive oil
1 cup chopped carrots
1/2 cup chopped celery, plus 2 teaspoons celery leaves
1 small yellow onion, grated
salt and pepper to taste
4 Tablespoons unsalted butter
1/4 cup flour
1 1/2 cups low sodium chicken stock or broth
4 cups cooked chicken, shredded
Heat olive oil in a large skillet. Add carrots, celery, and onion. Cook 5 minutes. Stir. Season with salt and pepper. Place a lid on the skillet and lower the heat to medium/low. Cook until vegetables are just fork tender, about 10 minutes . Remove lid. Stir. Increase heat to medium and cook vegetables until nicely browned. Remove vegetables to a plate and keep warm.
Melt butter in the same skillet over medium heat. Whisk flour into butter until smooth. Let cook 2 minutes. Whisk in chicken stock until smooth. Season with salt and pepper. Bring sauce to a boil and cook for 2 minutes until thickened. Reduce heat to low and add chicken and 1 tablespoon of celery leaves. Stir. Let cook until chicken is warmed through and coated with the sauce. Return vegetables to the pan. Gently stir and cook for a minute.
Divide warm chicken mixture evenly among the four croissants. Garnish with remaining celery leaves.