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Ingredients
- 3 cups unpeeled red potatoes, cut into (1/4-inch) cubes
- 2 cups fresh broccoli florets
- 1 cup thinly sliced fresh carrots
- 1/2 cup butter
- 1 large onion, chopped
- 1 cup sliced fresh baby portabella mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 dried tarragon leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (14.5-ounce) cans chicken broth
- 1 cup heavy whipping cream
- 3 cups chopped cooked chicken
- 1 Flaky Pastry Crust
- 1 large egg, lightly beaten
Details
Servings 10
Preparation
Step 1
Lightly grease a 3 1/2-quart baking dish.
In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over medium-high heat; boil 5 minutes. Add broccoli and carrots; return to a boil, and cook 3 minutes; drain well, and set side.
In a large saucepan, melt butter over medium heat. Add onion and mushrooms, and cook 5 minutes, or until tender, stirring occasionally. Stir in flour, tarragon, salt, and pepper, and cook 3 minutes, stirring constantly. Stir in chicken and vegetables, and cook 15 to 20 minutes, or until thickened and bubbly. Pour into prepared baking dish.
Preheat oven to 400 degrees Fahrenheit.
On a lightly floured surface, roll Flaky Pastry Crust to 1/8-inch thickness; cut into 1/2-inch strips. Arrange crust in lattice design over filling; trim strips even with edges of dish. Brush crust with lightly beaten egg. Bake 25 to 30 minutes, or until crust is lightly browned.
***tips*** Use Paula Deen's Flaky Pastry Crust recipe
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