Sunday, February 14, 2010

Creamy Chicken Pot Pie


1/2 cup diced potato 1/2 cup half and half plus 1 Tbsp.
1/2 cup diced onion 1/2 tsp. salt
1/2 cup diced celery 1/8 tsp. pepper
1/2 cup diced carrot 2 cups cooked and chopped chicken pieces
3 Tbsp. butter 2 (17-1/4 oz.) package frozen puff pastry, thawed
1/4 cup all-purpose flour 1 egg yolk
1/2 cup chicken broth


Preheat the oven to 400°F. Sauté onion, celery, carrots, and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute, stirring constantly. Combine broth and 1/2 cup of half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper, then add chicken. Stir well. Pour into a shallow casserole dish. Roll the pastry sheets to 1/8-inch thickness. Cut pastry 1/2-inch larger than the pan. Combine the egg yolk and 1 Tbsp. half & half. Brush one side of the pastry. Place brushed side down over top of chicken mixture, folding edges under and pressing firmly to the sides of the casserole dish. Brush the top with the remaining egg mixture. Bake at 400°F for 15-20 minutes until top is puffed and browned. Serves 6.

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