- Thread starter
- #181
Chicken Pot Pie makes one pie, serving 6
2 C. Broth
2 C. Chicken, cut into med. chunks
1/4 C. Butter
6 TBS AP flour
1 C. Milk
1TBS Fresh tarragon (or 1 tsp dried)
A few sprigs of fresh Marjoram (remove after cooking sauce)
1/2 tsp Poultry seasoning (I use Frankenmuth brand)
2 TBS Fresh chopped parsley
1 tsp Salt
1 tsp Pepper
2 C. Cooked carrots, sliced 1/4" thick (I used a mix of purple & orange)
2 C. Cooked green peas
Frozen puff pastry (will need to defrost for 40 minutes)
Preheat oven to 425*.
Melt butter in a saucepan over medium heat. Blend in flour, milk and broth. Continue to cook while stirring constantly, until sauce is thickened.
Add herbs and spices. Cover and simmer about 10 minutes, stirring occasionally. Add veggies then pour into an non-greased 2 1/2 quart casserole dish.
Open puff pastry and lay onto casserole dish. pinch edges closed around casserole dish. Make a few slits in pastry with knife for steam to escape through. Place dish onto cookie sheet to catch spills.
Bake at 425* for about 25-30 minutes, or until puff pastry is golden.
Serve a slice of pastry with a spoonful of the insides.
Last edited:
