Tomato Chicken and Pasta Bake

Directions for: Chicken Shrimp Pot Pie

Ingredients

1 lb(s) boneless, skinless chicken thighs, cut into 2 inch/5 cm pieces (675 g)

1 lb(s) medium shrimp, peeled and deveined (454 g)

4 Tbsp unsalted butter (60 ml)

4 cup chicken stock (1 L)

1 tsp saffron (5 ml)

cup unsalted butter (60 ml)

1 cup finely chopped onion (375 ml)

2 clove garlic, peeled and finely chopped

cup all-purpose flour (125 ml)

cup white wine (125 ml)

cup passata (125 ml)

cup whipping cream (125 ml)

1 bay leaf

2 sprig fresh thyme

1 14 oz canned artichoke hearts, drained and quartered (398 ml)

1 jar roasted red peppers, drained and cut into small dice (370 ml)

1 cup frozen peas (375 ml)

1 cup frozen pearl onions (250 ml)

cup finely chopped Italian parsley (60 ml)

Salt and pepper, to taste

1 pkg frozen puff pastry, thawed (397 g)

1 egg yolk mixed with 1 tbsp whipping cream, for egg wash

Directions

1. In two saut pans, over medium-high heat, melt 2 tbsp of unsalted butter. When hot, add the chicken to one pan and the shrimp to the other. Season and saut the chicken and shrimp until just barely cooked. Remove to a large baking tray to cool.

2. Combine the chicken stock and saffron in a pot, over medium-high heat. Bring to a simmer, turn the heat off, cover and let the broth infuse for 10 minutes.

3. In a large sautoir, over medium-high heat, melt the cup unsalted butter. When hot add the onions, garlic and season. Cook until the onions are soft but not brown. Sprinkle in the flour and continue to cook for several minutes.

4. Raise the heat to high and add the wine and passata, whisking constantly. Add the infused broth, reduce the heat and simmer for 5 minutes. Add the whipping cream and herbs and simmer for another 5 minutes. Check the sauce for seasoning and set aside to cool.

5. Preheat an oven to 375F.

6. In a large bowl, combine the cooked chicken, shrimp, artichoke hearts, red peppers, peas and pearl onions. Pour the cooled sauce mixture over and test for seasoning. Stir in the chopped parsley. Fill 6 deep dish pie containers or bowls with the filling.

7. Roll the puff pastry out to inch/ .5 cm thickness. Cut 6 circles that will fit around the rim of the baking container.

8. Egg wash the edges of the rounds of puff pastry. Place the pastry over the top of the containers and press down on the edges to seal. When reayd to bake, egg wash the tops of the puff pastry.

9. Place the pies in the preheated oven and bake for 1 hour or until the pastry is golden and the filling is bubbling. Remove from the oven and serve.

10. The pies can be prepared in advance and refrigerated for several hours prior to baking.

See more: Poultry, Herbs, Pastry, Vegetables, Dinner, Main, Dessert, Lunch, Bake, Shellfish, Chicken, Eggs/Dairy, Tomatoes, Pepper, Appetizer