Monday, January 24, 2011

Chicken Pot Pie

Chicken Pot Pie

2 sheets Frozen Puff Pastry (I used Pepperidge Farm brand) Thawed
1 egg, beaten
1 tblsp. water

2 cups cooked chicken, diced in to cubes
1/3 Cup Butter
2/3 Cup Flour
1 large carton Chicken broth
½ Cup Half & Half
1 small Onion, chopped fine
1 sm package Carrots (cooked and sliced)
1 Cup frozen peas (thawed and cooked)

While your pastry sheets are thawing you can make your filling:

In a medium sized saucepan make a roux with the flour and butter.
Add chicken broth a little at a time while stirring to make a thick gravy consistency then add in ½ cup of half and half to thin out the sauce a bit.
** Make sure you cook down the flour before adding the chicken broth or you will taste the flour in your sauce.

In a small pan sauté the onions til clear then add them to the roux. Add the remaining chicken, carrots & peas. This is now your sauce/gravy. Add salt and pepper to taste.

Place the sauce/gravy in a 2 quart casserole dish.
Take 1 sheet of the thawed puff pastry and place it horizontal on your dish then take the 2nd sheet and place that one vertical on your casserole. Trim off excess pastry and crimp edges with a fork.

Wisk 1 egg with a tablespoon of water in a small bowl then egg wash your puff pastry before placing it in the oven.

Bake at 400 degrees F for 20-30 minutes or until golden brown.

1 comment:

  1. Great looking chicken pot pie, lots of veggies, and the pastry really looks nice.