This might be the most colorful casserole I have ever made … like ever.
Green, pink, blue, orange, seems like we’ve got most of the rainbow today! In honor of the new color palette for thecollegehousewife.com I thought we would kick the color notch up! I was thrilled to add in a color palette to the blog. The Whisking Kitchen (formal platform) was very black and white. For a great while I had been fixated that a food blog’s design elements needed to be relatively neutral. I have slowly realized that, that’s just not the case!
I have also come to a conclusion that your blog should reflect you and your content! Which is why we have added some funky colors and whimsical elements. I want all of you (blog readers) to feel like the time you have spent here on my platform has been fun! I want you to close the browser out not just having read some new content but having been inspired! Inspired to get your hands dirty and to get your creative juices running!
This time of year it can be a little bit more difficult to dream up a whimsical dish, especially a casserole! Produce isn’t at it’s peak and we mostly want warm (usually brown looking) comfort dishes.While I was making this I kept thinking to myself ‘if I was a kid I totally would have tried this, it’s so fun!’ and when you make it you will realize it is!
At the same time it has this rich, grown up taste going on. It’s perplexed without being complicated and the secret is the wine! Ah, it’s always the wine. A little dry white wine usually, if not almost always, pairs wonderfully with chicken dishes. The broth is seasoned with a pinot grigio and tons of fresh thyme. You suddenly feel like your classic comfort dish has taken on this gourmet feeling. Give it a spin and let me know what you think!
White Wine Chicken Pot Pie Casserole
1/2 White or yellow onion, diced
1/4 Cup of unsalted butter
2 Tablespoons of fresh thyme
2 Teaspoons of minced garlic
¼ Cup of all-purpose flour
½ Teaspoon of kosher salt
¼ Teaspoon of freshly cracked pepper
1 ½ Cups of low sodium chicken broth
½ Cup of dry white wine (such as pinot grigio)
½ Cup of half & half
2 Cups diced baby red potatoes
2 Cups of diced baby blue or purple potatoes
1/2 Bag of frozen peas
3 Carrots, diced and peeled
2 1/2 Cups of cooked chicken, cubed (rotisserie used in this recipe)
1 Package of frozen puff pastry dough
+Freshly minced ital
Preheat oven to 375 degrees Fahrenheit
In a large dutch oven or heavy bottom skillet heat to medium heat. Once butter has melted add in diced onion, cook until translucent (3-5 mins). Add in salt, pepper, garlic, thyme and flour and stir until pasty. Add in chicken broth, and wine to onion mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Add in half and half and stir. Mix sauce with potatoes, frozen peas, carrots and chicken. Transfer to a casserole dish and bake for 30 minutes.
Remove from oven and top with puff pastry (if desired cut pastry with a circle cookie cutter). Continue to bake according to pastry directions. Let cool for ten minutes and top with freshly mincedItaliann parsley.