Monday, November 3, 2014

Easy Chicken Pot Pie

1/2 of a 17-oz package puff pastry defrosted
   (Pepperidge Farm has a 17 1/2oz package that contains two 9x9 pieces of dough)
1 egg (well beat with a few drops of water)
2 cups chicken broth
1 1/2 cups milk
2 tablespoons butter
3 tablespoons flour
1 tsp dried thyme
1 tsp Worcestershire sauce
2 cups shredded or cubed cooked chicken
2 cups cooked and diced chopped vegetables*

  • Preheat over to 400F.  Unfold the pastry onto a cutting board.  Cut the pastry into strips along the seams, then cut the strips in half crosswise to make 6 rectangles, each about 3x4".
  • Using the tines of a fork, poke each rectangle in several spots.  Transfer the pastry rectangles to a baking sheet.  Brush the tops of the pastry rectangles generously with the beaten egg.
  • Bake until puffed and deep golden brown, about 15 minutes.  Remove and let stand while making the filling, but leave the oven on.
  • Heat the broth and milk in a medium saucepan over med-low heat until steaming.  
  • In a separate large saucepan, melt the butter over medium heat.  When foaming, add the flour and cook, stirring constantly, 2 minutes.  Pour in the milk/broth mixture and bring to a boil, stirring constantly.  Add the thyme, Worcestershire, chicken and vegetables.  Return to a boil and season with salt and pepper.  Cook 1 minute.
  • Put a 9x11 inch baking dish with a 6 to 7 cup capacity on a baking sheet.  Pour the chicken filling into the dish.  Arrange the pastry rectangles to cover the top evenly.  It is fine if some of the filling is exposed.  Bake until the filling is bubbling, about 10 minutes.  
  • The vegetables can vary to your tasty or what you have on hand.  
  • Leftover bake potatoes, corn stripped from the cob, steamed broccoli florets.  A frozen bag of mixed vegetables work too.


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