Ingredients
-
1
-
1
-
1
-
2
-
2
-
2
-
3
-
1
-
1
-
2 1/2
-
1/2
-
1/4
-
2 1/2
-
-
1
Directions
Family Sized Chicken Pot Pie, This recipe originally appeared in Parade magazine , Ive been making this since it was in the St Louis Post Dispatch Parade magazine some 12 or more years ago And honesty this is the best chicken pot pie recipe Ive ever come across I was thrilled to see that someone else loves this recipe as much as my family loves it, to make sure its still easily available online for other folks to try and make it their family favorite too So please try it you wont be disappointed Recipe side note: I typically make this recipe as directed with one exception Sometimes I cheat and cut up a grocery store rotisserie chicken instead of baking my own , Just delicious!! I loved the seasoning in this – the garlic, tarragon and dill went perfectly together used canned chicken and this was so easy to put together Wonderful – loved it!
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Steps
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1
Done
|
Heat the Oil and Butter in a Pot Over Low Heat. Add the Onion; Cook, Stirring, For 10 Minutes. Add the Garlic; Cook 2 Minutes More. Sprinkle With the Flour and Tarragon; Cook, Stirring Constantly, For 1 to 2 Minutes More. |
|
2
Done
|
Add the Carrots, Potatoes, Apple, and Broth; Bring to a Boil. Reduce Heat to a Gentle Simmer and Cook, Partially Covered, Until the Vegetables Are Tender, About 20 Minutes. Add the Peas, Dill, and Chicken; Season to Taste With Salt and Pepper, Then Cook 5 Minutes More. |
|
3
Done
|
Preheat the Oven to 350f. |
|
4
Done
|
Spoon the Mixture Into a 2-Quart Round Ovenproof Casserole. on a Lightly Floured Surface, Roll Puff Pastry Out to Form a Circle 2 Inches Larger Than the Casserole. Lay the Pastry Over the Top, Trim the Overhang to 1 Inch, and Crimp the Edges Around the Rim to Seal. Cut Several Slits in the Pastry to Release the Steam, Then Brush With Remaining Egg Wash. Bake Until Crust Is Golden, 40 to 45 Minutes. |
