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CHICKEN POT PIE

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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

Details

Preparation

Step 1

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.

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