August 17, 2021

Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 tbsp butter; 1/4 cup onion (chopped); 1 bag frozen peas and carrots; ¼ tsp salt; 4 tbsp flour; 2 cups milk; 1 cup heavy cream; 1 tsp bouillon; 3 cups chicken (cooked and chopped); 1/2 tsp fresh thyme (or pinch of dried.); 1 sheet puff pastry; 1 egg (beaten with a fork)

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Chicken Pot Pie

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Servings

Ingredients

4 tbsp butter
1/4 cup onion chopped
1 bag frozen peas and carrots
¼ tsp salt
4 tbsp flour
2 cups milk
1 cup heavy cream
1 tsp bouillon
3 cups chicken cooked and chopped
1/2 tsp fresh thyme or pinch of dried.
1 sheet puff pastry
1 egg beaten with a fork

Instructions

1. Allow puff pastry to thaw at room temperature and then gently unfold.
2. In a large pot, melt butter over medium high heat.
3. Cook frozen peas and carrots in microwave until done.
4. Add onion and sauté until onions are translucent. Stir in peas and carrots,
4. Sprinkle flour over vegetables and cook for 1-2 minutes.
5. Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
6. Simmer gently over medium heat until sauce begins to thicken (5 minutes).
7. Turn heat to low, and add chicken and thyme.
8. Preheat oven to 400 degrees.
9. Pour chicken mixture into a 9 x 9 baking dish.
10. Roll out puff pastry to fit over chicken mixture and cut slits in the pastry to vent.
11. Using a pastry brush, brush egg onto the top of the puff pastry.
12. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color. Let cool for 5 minutes before serving.