Ok so this recipe isn’t so much light and healthy. It could be worse, I DID use regular whipping cream instead of heavy cream. I’m betting you could even use something lighter than that. I got the idea for concocting this after watching The Best Thing I Ever Ate. One of the Food Network hosts talked about this pot pie she ate that was really creamy and had heart of palm and olives in it. Yum!! An interesting fact about me is that until I got pregnant with my daughter, I HATED olives!! Then it became the #1 thing I craved and I still love them! I couldn’t find a recipe online, so I created one myself. I went easy on the heart of palm and olives because I didn’t want the pies to have a bitter taste, but honestly I could have used more because you really couldn’t even taste them. I’ll know for next time. They were fantastic though, I definitely recommend trying these for a different take on the ordinary.
Brazilian Chicken Pot Pie
shredded chicken (buy one of those rotisserie chickens, so easy!)
2 tbsp butter
1 tbsp olive oil
1/2 cup white wine
1 shallot, minced
3 cloves garlic, minced
1 pkg fresh mushrooms, washed and sliced
2 ears of corn, roasted and cut from cobs
green olives without pimento, chopped (I used about 1/4 c, I’d up it to 1/2 c)
4 heart of palm stalks, cut in half then diced
2 red potatoes, peeled and diced
1 cup whipping cream
2 tbsp flour
seasonings to taste: salt, white pepper, cajun blend)
3 sprigs fresh thyme
1 can crescent roll sheet (found with canned biscuits)
Roast the corn – mix 1 tbsp melted butter with some garlic salt and coat corn cobs, roast in the oven at 400 degrees for about an hour, turning halfway through.
Heat a large nonstick pot over medium-high heat and melt butter and olive oil together. Add the potatoes and mushrooms and cook until tender, stirring often. Add the shallots and garlic and cook until those vegetables are tender, just a few minutes. Add the chicken, wine, corn, thyme sprigs, olives and heart of palm, mix well and allow to simmer until the wine is almost completely cooked out. Add the flour, mixing in and allow to cook 1 minute. Add the cream and season to taste. Allow to simmer about 5 minute, taste for seasonings and discard the thyme. Remove pot from heat. In individual ramekins, spoon in mixture and top with a round of crescent roll dough. Press edges of the dough against the sides of the ramekin to seal. If you’re feeling creative, you can cut little shapes to top them. I did hearts. Bake at 350 until the dough is golden.