When you don’t have time to work with a pastry crust, you can get all of the delicious flavors of chicken pot pie in this delicious ragu and toss it with a warm bowl of noodles. A crisp sprinkling of toasted panko on top is the perfect finishing touch.
Chicken Pot Pie Ragu
3 tablespoons butter
1/4 cup panko
2 small carrots, quartered lengthwise and sliced
2 leeks, white and light-green parts only, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon flour
1 cup heavy cream
3/4 cup chicken stock
1 pound boneless, skinless chicken thighs, cubed
1/2 cup frozen peas
12 ounces extra-wide egg noodles
1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a small bowl and set aside.
2. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the carrots, leeks and garlic. Cook, stirring occasionally, for 3 minutes. Add the flour and stir until the vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken and peas. Cook the ragu over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes. Season to taste with salt and pepper.
4. Meanwhile, cook the noodles to al dente then drain. Return the noodles to the pot and toss with the ragu. Divide the pasta among bowls and top with the toasted panko.
Recipe slightly adapted from Rachael Ray
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