Ingredients
-
1
-
1/4
-
1
-
1/4
-
1/2
-
-
1
-
3/4
-
2 3/4
-
1 1/2
-
-
-
-
-
Directions
Chicken Pot Pie W/ Puff Pastry, This recipe is a favorite in our house Using the puff pastry makes it very quick and easy to prepare I also use pie pastry when I don’t have puff pastry on hand I usually make this pie in a 9 x13 baking dish but when it’s busy I just divide it into two 8 square dishes Notes: If chicken breasts are frozen just boil them in water and remove skins You can always add your harder vegetables to cook with the chicken Cubed carrots, potatoes, etc A great tip if you’re like me and don’t tend to keep cream, buttermilk or whipping cream on hand I buy these containers and divide them into muffin tins and freeze Then I pop them out and store them in resealable bags Each cube is about 1/4 cup
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Steps
|
1
Done
|
Thaw Pastry According to Package Directions. |
|
2
Done
|
Heat Butter in Large Saucepan. Cook Onion in Butter Until Tender-Crisp. |
|
3
Done
|
Add Flour and Seasonings, Mixing Until Smooth. |
|
4
Done
|
Gradually Stir in Broth and Milk. Cook, Stirring Constantly, Over Medium Heat Until Mixture Comes to a Boil and Is Smoothly Thickened. |
|
5
Done
|
Stir in Chicken and Vegetables. |
|
6
Done
|
Cool Slightly. Spoon Into Baking Dish. |
|
7
Done
|
Place Rolled Out Puff Pastry on Top and Make Slits For Steam to Escape. |
|
8
Done
|
You Can Brush With Egg White. (opt.). |
|
9
Done
|
Bake on Lower Rack in Oven @ 375*f. Until Filling Is Bubbling and Crust Is Puffed and Golden Brown. 30-35 Minutes. |
