Chicken Pot Pie
Christine
I add about 1/2 bag of frozen mixed veggies at the same time as the chicken.
ingredients
- 4 Tablespoons butter
- 5 Tablespoons flour, plus additional for rolling the pastry
- 2 1/2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup heavy cream or milk
- 6 cups cooked chicken cut into 1/2 inch pieces
- 1 sheet puff pastry, defrosted
directions
- 1
Preheat the oven to 400°F.
- 2
In a saucepan, melt the butter and whisk in the 5 Tablespoons of flour. Whisk about 2 minutes, until white bubbles begin to form on the top of the mixture. Gradually whisk in the broth, stirring until thick and smooth, about 4-6 minutes. Add the thyme, salt, pepper, and cream. Whisk until blended. Add the chicken. Pour the filling into a 13x9 baking dish. (At this point the filling may be refrigerated until ready to bake for up to 2 days. Bring back to room temperature before baking.) Sprinkle the puff pastry with 2 Tablespoons flour and roll it out to fit the baking dish. Drape the pastry over the filling and crimp the edges with the times of a fork. Bake for 25 minutes, until the pastry is puffed and golden.
Source: Christine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews