Chicken pot-pie crescent braid
Apr. 14th, 2023 09:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenI like pot pie, but Asp and I both hate baked green peas (Asp hates all green peas, I just hate that texture).
3 chicken breast tenderloins or the equivalent (about a pound?)
4 baby bella mushrooms
1/3 or so of a red onion
applewood smoked salt
half a dozen rainbow baby carrots or so
1/2 c cream of mushroom soup
4oz cream cheese
1/2 c shredded cheese
1 roll of cresent-roll dough
Okay! So!
Take a reasonably-sized skillet that has a lid. Add a couple tablespoons of olive oil and put it on a burner on the high side of medium-high until the oil's shimmery. Lightly salt your chicken and lay the tenderloins into the hot oil. If you have one, cover the skillet with one of those mesh screens (I forgot to do so and regretted it). Set a timer for two minutes and ignore the chicken no matter what.
While you're ignoring it, busy your hands with thinly dicing about a third of a good-sized red onion. Scrape that off your cutting board into whatever portion bowl happens to be convenient.
When the timer goes off, grab your tongs, flip the chicken over, and turn the heat down to low. Put the tight-fitting lid on, set your timer for ten minutes and ignore the chicken again.
To keep your hands from fussing over the chicken, take this time to rinse and then dice your four baby bellas into about pinky-nail sized pieces. Shift them off into some container and chop your carrots into similarly-sized pieces.
Probably your last time for the chicken is about done by this point. Move it off the heat and shut the burner off, do not open the lid. Set another timer for ten minutes.
Put your diced carrot into something that can go in the microwave with a splash of water or sherry for five minutes.
Wash yourself some grapes or an apple or something and have yourself a snack while you wait for the timer. Once the timer goes off, shift the chicken into a bowl and return the skillet to the burner, turn the burner back on to about medium.
Go ahead and dump the onions and mushrooms in, give that some applewood smoked salt, and let them cook in the oil and the juices from the chicken for... until they smell mostly done, I don't know y'all, they're mushrooms and onions, you'll know!
A couple of minutes before they're good and done, grab your carrots out of the microwave (careful!) and dump them into the skillet too. Stir them around and let them cook 'til done.
Your chicken has now rested enough that it should be cool enough to chop into bite-size pieces. Do that, return it to the bowl with the juices, and dump the mushroom mix in on top of it. Stick the bowl in the fridge for a while.
Unless you want to use your skillet for a mixing bowl later, go ahead and rinse the skillet (or wash it if you don't have a dishwasher).
About 50 mintutes before you want to serve dinner, grab a big cookie sheet and your parchment paper. Cut a big enough piece to cover the cookie sheet. Leave that for a minute, and grab a mixing bowl (or your skillet). Set your oven to 375F and get it heating.
Open your cream of mushroom soup, measure out half a cup, dump it in your mixing implement of choice. On top of that, add 4oz of cream cheese, and stir until thoroughly blended. Scatter your shredded cheese on top of that mix, then dump your bowl of chicken-carrots-mushroom-onion in. Mix that up super well.
Now get your crescent-roll dough out of the fridge and get it open, then roll it out down the parchment paper. Press all the seams together really well. Now down each side, make a cut every two fingers-width, in about two knuckles' worth -- but make sure you leave about a 3" strip down the center un-cut. That's a little more than the width of my hand, which makes it kind of easy.
Once you have all your cuts made, pile your mix down the center, then start from one end and take a strip of dough from one side so you can fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Then fold up the middle parts at the end and press them up against the edges of the braid.
Your oven should be hot by now. Pop the braid in, and walk away for 20 minutes. At 20 minutes, check your doneness, if it's not quite done, check it every minute until 25 minutes in. At that point, the bottom will probably be getting too brown, so haul it out!
Let it rest for at least 5 minutes, preferably 10, then cut in and devour.
3 chicken breast tenderloins or the equivalent (about a pound?)
4 baby bella mushrooms
1/3 or so of a red onion
applewood smoked salt
half a dozen rainbow baby carrots or so
1/2 c cream of mushroom soup
4oz cream cheese
1/2 c shredded cheese
1 roll of cresent-roll dough
Okay! So!
Take a reasonably-sized skillet that has a lid. Add a couple tablespoons of olive oil and put it on a burner on the high side of medium-high until the oil's shimmery. Lightly salt your chicken and lay the tenderloins into the hot oil. If you have one, cover the skillet with one of those mesh screens (I forgot to do so and regretted it). Set a timer for two minutes and ignore the chicken no matter what.
While you're ignoring it, busy your hands with thinly dicing about a third of a good-sized red onion. Scrape that off your cutting board into whatever portion bowl happens to be convenient.
When the timer goes off, grab your tongs, flip the chicken over, and turn the heat down to low. Put the tight-fitting lid on, set your timer for ten minutes and ignore the chicken again.
To keep your hands from fussing over the chicken, take this time to rinse and then dice your four baby bellas into about pinky-nail sized pieces. Shift them off into some container and chop your carrots into similarly-sized pieces.
Probably your last time for the chicken is about done by this point. Move it off the heat and shut the burner off, do not open the lid. Set another timer for ten minutes.
Put your diced carrot into something that can go in the microwave with a splash of water or sherry for five minutes.
Wash yourself some grapes or an apple or something and have yourself a snack while you wait for the timer. Once the timer goes off, shift the chicken into a bowl and return the skillet to the burner, turn the burner back on to about medium.
Go ahead and dump the onions and mushrooms in, give that some applewood smoked salt, and let them cook in the oil and the juices from the chicken for... until they smell mostly done, I don't know y'all, they're mushrooms and onions, you'll know!
A couple of minutes before they're good and done, grab your carrots out of the microwave (careful!) and dump them into the skillet too. Stir them around and let them cook 'til done.
Your chicken has now rested enough that it should be cool enough to chop into bite-size pieces. Do that, return it to the bowl with the juices, and dump the mushroom mix in on top of it. Stick the bowl in the fridge for a while.
Unless you want to use your skillet for a mixing bowl later, go ahead and rinse the skillet (or wash it if you don't have a dishwasher).
About 50 mintutes before you want to serve dinner, grab a big cookie sheet and your parchment paper. Cut a big enough piece to cover the cookie sheet. Leave that for a minute, and grab a mixing bowl (or your skillet). Set your oven to 375F and get it heating.
Open your cream of mushroom soup, measure out half a cup, dump it in your mixing implement of choice. On top of that, add 4oz of cream cheese, and stir until thoroughly blended. Scatter your shredded cheese on top of that mix, then dump your bowl of chicken-carrots-mushroom-onion in. Mix that up super well.
Now get your crescent-roll dough out of the fridge and get it open, then roll it out down the parchment paper. Press all the seams together really well. Now down each side, make a cut every two fingers-width, in about two knuckles' worth -- but make sure you leave about a 3" strip down the center un-cut. That's a little more than the width of my hand, which makes it kind of easy.
Once you have all your cuts made, pile your mix down the center, then start from one end and take a strip of dough from one side so you can fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Then fold up the middle parts at the end and press them up against the edges of the braid.
Your oven should be hot by now. Pop the braid in, and walk away for 20 minutes. At 20 minutes, check your doneness, if it's not quite done, check it every minute until 25 minutes in. At that point, the bottom will probably be getting too brown, so haul it out!
Let it rest for at least 5 minutes, preferably 10, then cut in and devour.
no subject
on 2023-04-15 02:57 am (UTC)no subject
on 2023-04-15 03:03 am (UTC)But this was WAY more fun to write up, and we had the chicken thawed!
Thank you, love! <3
no subject
on 2023-04-15 03:09 am (UTC)Because PEAS (crowder, cow, field, black-eye, etc) are NOM
no subject
on 2023-04-15 03:10 am (UTC)