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Puff Pastry Chicken Pot Pie Recipe

   
 

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     Puff Pastry Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   5

Ingredients
1 c chopped onion
1 c chopped celery
1 c chopped carrot
2 c chicken broth
1/2 c plus 2 Tbsp melted butter
1 c frozen tiny peas
1/4 c plus 2 Tbsp flour
1 c half and half (or 2% milk) plus 1 Tbsp
1 tsp salt
 
1/4 tsp pepper
4 c cooked chicken
2 thawed puff pastries

Instructions
Saute onion celery and carrot in butter for 10 mins. Stir in peas and flour. Cook 1 min, stirring constantly. Gradually add broth and 1 cup half and half(or 2%); cook over medium heat, stirring, until thick and bubbly. Add chicken and stir. Ladle mixture into oven proof bowls or casserole dish. Filling to within 3/4 of rim. Set aside.
Roll pastry sheets to 18 inch thickness. Cut pastry 1/2 inch larger than bowls or casserole dish. Combine egg yolk and 1 Tbsp 2% milk. Brush one side of pastry. Place brushed side down over bowls, fold edges under and press firmly. Brush top with egg mixture.
Bake at 400 degrees for 15-20 minutes or until top is puffed and browned.


Originally Submitted
12/14/2009





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