Chicken Pot Pie With A Puff Pastry Crust

8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #35268

July 16, 2020

Categories: Main Dish



"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
OK

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.

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