Trapper Tom's Chicken Pot Pie

By á-170456

Ingredients

• 5 tablespoons butter
• 1/2 cup chopped onion
• 2 garlic cloves chopped
• 1/3 cup flour
• 2 cups chicken stock
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups chopped cooked chicken
• 3/4 pound button mushrooms sliced
• 2 tablespoons crumbled sage
• 2 frozen puff pastry squares
• Water to moisten pie edge

Details

Servings 4

Preparation

Step 1

In a medium saucepan, melt butter over medium heat. Cook onion until tender, add garlic, and saute for 1 minute. Add flour and cook, stirring, for about 1 minute without browning. Add chicken stock and cook, stirring, until sauce thickens. Add salt and pepper to taste. Stir in chicken, mushrooms, and sage, remove from heat and set aside. Preheat oven to 375 degrees.

To assemble pie: Roll out 1 pastry square to about 1/8-inch thick and place into a 2-quart square baking dish. Edges should extend over sides; moisten them with water. Add chicken filling. Roll out second pastry square to the size of the baking dish and place over top. Crimp edges together. Make 4 slashes in top. Bake for 1 hour.

This recipe yields 4 servings.