Wednesday, February 8, 2012

Chicken Pot Pie


1/3 cup butter or margarine
1/3 cup all purpose flour
1/3 cup chopped onion
32 oz can of chicken/vegetable broth
1/2 cup milk
1 breast of rotisserie chicken shredded or chopped pieces
2 cups of frozen vegetables
1 tblsp spoon of cream cheese
Puff pastry sheet


Heat oven to 400 degrees F
In a saucepan, melt butter over medium heat. Add the onion and saute until transparent, stirring frequently, until tender.
Stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add nutmeg and cream cheese
Stir in the chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into oven safe pie dish.
Top with puff pastry sheet and seal edge. Cut slits in several places in the top crust.

Bake for 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Serves 4-5 people

Note: You can make individual pot pies in ceramic ramakin bowls too.

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