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Chicken Pot Pie - Puff Pastry Recipe

   
 

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     Chicken Pot Pie - Puff Pastry

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 Hour
Ingredients
4 Cups cooked and shredded chicken (I used rotisserie chicken)
2 Tbl. butteer
1 Cup chopped onion
3/4 Cup sliced celery
3/4 Cup chopped carrots
1 Cup cooked diced potato (about 2)
1 Cup frozen peas
1/4 Cup flour
1 Cup chicken broth
 
1-1/2 Cups fat free milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Italian seasoning
1/2 tsp. dried thyme
1 egg mixed with one tsp. milk or water
Fresh ground black pepper
1 Sheet puff pastry, thawed
Instructions
Preheat oven to 400 deg. In a large pot, heat butter over medium heat. Add onions and saute' about 3 minutes.. Add celery and carrots and saute' until softened. Add the potatoes and peas and cook 2 more minutes.
Sprinkle the mixture with flour and cook for 1 minute. Pour in broth and milk and cook over medium until mixture is thickened. (Add more flour if it is not thick enough.)
Stir in the chicken, salt, pepper, Italian seasoning and thyme. Transfer to a baking dish at least 2 inches deep. Place the puff pastry sheet loosely over the filling and crimp the edges, if desired. Brush the pastry with the egg wash and sprinkle with fresh black pepper. Bake for 20 minutes or until pastry is golden brown and puffed. Let stand for 5 minutes before cutting.
NOTE- I would recommend making 7 or 8 inch individual servings, rather than one big pie. Either way, this dish is very good.


Originally Submitted 4/23/2020





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