This fully loaded chicken pot pie is a little untraditional, but your family is sure to enjoy it.
I have borrowed the presentation from Rachel Ray because, like her, I don’t like a soggy crust!
Serves 4 – 6.
INGREDIENTS:
2 cups Cooked chicken, cut up into small pieces
2 tbsp Butter
2 tbsp All-purpose flour
1 tsp Poultry seasoning
¾ tsp Salt
½ tsp Pepper
2 ½ cups Chicken broth
1 Onion, medium, diced
3 Potatoes, medium, peeled and cut into 1/2 inch cubes
½ cup Carrots, peeled and finely chopped
½ cup Celery, finely chopped
½ cup Frozen corn
½ cup Frozen peas
1 sheet Puff pastry, thawed
DIRECTIONS:
- Preheat oven to 350°F.
- Melt butter in cast iron casserole over medium heat. (You can use a saucepan and then transfer to a casserole dish to bake in the oven if you don’t have a cast iron casserole.)
- Sauté diced onion in butter.
- Add flour and stir so there are no lumps. Allow flour to cook for one minute.
- Stir in seasonings.
- Add ½ cup chicken broth and stir until there are no lumps. Then slowly add remaining broth and continue stirring until well combined.
- Reduce heat to medium low. Stir regularly to prevent mixture from sticking to bottom of pot.
- When mixture is slightly thickened, add vegetables and chicken. Stir to combine.
- Cover and place in 350°F oven for one hour or until vegetables are tender.
- Lay puff pastry on cookie sheet, keeping the paper from packaging underneath it. Cut pastry into four squares. A pizza cutter works perfectly for this.
- Following package directions to bake pastry.
- To serve, portion out chicken concoction and place a piece of puff pastry on top.
Try these weekday meals too:
Chicken and asparagus casserole
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