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Chicken Pot Pie With A Puff Pastry Crust
8
Servings
Servings
30m PT30M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 20m
Ready In
Ready In
"Perfect recipe to use leftover chicken. I usually half the recipe . This recipe is very easy and forgiving . We use Everglades Brand Seasoning."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (335.4 g)
- Calories 623.9
- Total Fat - 37.6 g
- Saturated Fat - 13.6 g
- Cholesterol - 202.9 mg
- Sodium - 518.6 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 3.4 g
- Sugars - 3.6 g
- Protein - 29 g
- Calcium - 98.4 mg
- Iron - 4.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.4 mg
Step 1
Preheat the oven to 350F.
Step 2
In a heavy pot, melt the butter over medium heat and saute the vegetables until soft.
Step 3
Add the flour , mix well and cook for 1 minutes, mixing constantly.
Step 4
Mix in the liquid ingredients.
Step 5
Add the seasoning ( to taste) .
Step 6
Cook over a medium heat until bubbly and slightly thickened- add more milk if needed because the mixture shouldn't be dry.
Step 7
Pour into a 9 x 13 deep casserole dish.
Step 8
Cover with the 2 sheets of puff pastry ( roll out the puff pastry a bit so it fits).
Step 9
Poke 2 slits and bake for 40-50 minutes or until the pastry is golden brown and puffy.
Tips & Variations
No special items needed.
Tags :
Main Dish
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