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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a family favorite - even my mom asks for it. Great fresh taste that is nothing like the frozen version. This pot pie has only the top crust Ingredients:
1 sheet frozen puff pastry |
3 cups chicken broth |
4 -5 boneless skinless chicken breast halves |
3 carrots |
6 red potatoes |
1 cup thinly sliced celery |
1 cup milk or 1 cup half-and-half |
1/3 cup flour |
1 cup frozen peas |
salt and pepper |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 400 degrees.
2. Place frozen pastry on a dry surface to thaw before unfolding. Cut chicken breasts into 1 inch pieces. Scrub potatoes and peel carrots. Thinly slice the potatoes. Cut carrots into small bite size pieces.
3. In a 3-4 quart pan, combine broth, chicken, potatoes, carrots, and celery and bring to a boil then cook for 7-10 minutes.
4. Combine milk and flour in a jar or other closed container and shake.
5. Pour flour mixture in the pan with the other ingredients and stir constantly. Bring mixture back to a boil then reduce heat (stirring constantly) and simmer until thickened.
6. Stir in peas.
7. Season to taste with salt and pepper.
8. Pour mixture into a 9x13 baking dish. Unfold pastry and place over the filling. Brush top of pastry with egg .
9. Bake 10 to 15 minutes or until pastry puffs and is a nice golden brown.
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