Chicken Pot Pie

Serving Size: 10 Preparation Time: 0:30

Ingredient — Preparation Method

1 whole chicken, leftovers or rotisserie, deboned
7 cups chicken broth or stock
3 potatoes, scrubbed and diced
3 carrots, scrubbed and sliced
1 onions, peeled and chopped
1 1/2 cups celery, trimmed and sliced
1/4 cup butter or margarine
1/2 cup flour
1 tsp. dried basil leaves
2 cups half-and-half
1/2 tsp salt
1/2 tsp ground black pepper
2 sheets defrosted puff pastry dough

—–Egg Wash—–
1 whole egg beaten
1 egg yolk
2 Tbsp. cream or milk

1. In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth.
2. Preheat oven to 400°F.
3. In a skillet, melt butter. Add flour, basil, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly.
4. Whisk together egg wash and set aside.
5. Add the vegetables and chicken, stirring to coat, and pour into 10 -7 ounce ramekin’s (or similar). Cut puff pasties into rounds that fit the top of the ramekin’s and place on top. Brush top of pastry with egg wash. Bake 30 to 35 minutes or until golden brown.

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