Sarasotas Non Traditional Chicken Or Turkey Pot Pie Recipes

Steps:

• Pot Pie Base -- Melt the butter in a large sauce pan over medium heat. Now, if you are using fresh chicken, cook the chicken in the butter until mostly done. Don't forget it is going to continue to cook in the oven. It should only take 4-5 minutes, then remove and set to the side.
• Now, if you are using pre cooked leftover chicken or turkey -- the first step is to add the onion, leeks, celery, garlic and mushrooms and cook 3-4 minutes until lightly sauteed on medium heat. Then add in the flour and cook 1-2 minutes to mix through. Then add in the chicken (either the leftovers, or the fresh chicken you just cooked), and slowly add the chicken broth, stirring well to combine. Remove from the heat and add the peas, basil, creme fraiche, salt and pepper. Note: If the broth is too thin (you want it the consistency of gravy), add a bit more flour mixed with water and slowly add in to the mixture. Just a little goes a long ways.
• Casserole -- In individual serving dishes if you have them or in a medium size casserole dish, spray with Pam and pour in your chicken and vegetables. Heat the oven to 375.
• Potato Topping -- Either make your own mashed potatoes or slightly reheat a store bought mashed potato. You will need approximately 4 cups. Add the creme fraiche, salt to taste (go easy -- the parmesan is salty), the parmesan cheese and parsley. Mix well and top over the chicken mixture. Top the potatoes with the remaining parmesan as a garnish.
• Bake -- 350 degrees on the medium shelf until bubbly and golden brown. About 20-30 minutes. Just enjoy!

Steps:

• Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
• Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.