Here is a healthy, romantic spin on chicken pot pie...for you and your lover to enjoy on Valentine's Day. Skip the cream and use a can of evaporated milk...yum.
You'll need:
- 12 small tart shells
- 4-5 large boneless skinless chicken thighs
- some cornstarch ...maybe a tbsp
- 1 sliced shallot and one minced clove of garlic
- 1 medium diced carrot
- 5-6 sliced mushrooms
-1/4 cup peas
- herbs/spices....dash of thyme, dry basil, dry parsley, cayanne pepper, salt and pepper
-1 can evaporated milk.
1. Bake tarts at 425 for about 12 minutes, remove and allow to cool.
2. In a large pot, heat up some oil. Season chicken with salt and pepper and cook until well done and golden brown. Remove and allow to cool.
3. Drain some of the fat, next saute the shallot and garlic and diced carrot for about 6 minutes. Add in the mushrooms and cook for another 2 minutes.
4.Sprinkle in cornstarch and let it absorb into the oil and veggies, then add a splash of water and your can of milk. Let it thicken.
5. When chicken has cooled, chop it in bite sized pieces and add to the pot with the herbs/spices.
6. Remove from heat, add frozen peas.
7. When mixture has cooled, spoon it in tarts, top with some Romano cheese and bake for 15 minutes or so.
Cool and enjoy!
Moolicious!
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