CHICKEN POT PIE

CHICKEN POT PIE
CHICKEN POT PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    chicken, boiled and deboned

  • Salt & Pepper

  • 5

    cups chicken stock

  • 1 1/2

    (12 T) butter

  • 3/4

    C flour

  • 2

    cups chopped onion

  • 2

    cups diced carrots

  • 2

    cups (10 oz) frozen peas

  • 2

    cups celery

  • 1/4

    cup heavy cream or half & half

  • 1

    puff pastry

Directions

Boil chicken with salt & pepper. Remove from broth and boil vegetables until just done. Melt butter in skillet and add flour and stir constantly to make a roux. Then stir that mixture in the 5 cups of broth that has the vegetables in it. Thicken. Add diced chicken last so chicken does not shred apart. Place in casserole, cover with puff pastry and bake. Make sure ingredients are hot before covering with pastry, otherwise pastry will not get done on underneath side.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: