"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Pot Pie with Puff Pastry Recipe

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This recipe for Chicken Pot Pie with Puff Pastry, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped Onion, 1 cup chopped Celery, 1 cup chopped Carrots, 2 cups chopped Yukon Gold Potatoes, 1 cup frozen peas, 1/4 cup Flour, 2 1/2 cups Chicken Broth, 1 cup 1/2 & 1/2, 1 tsp. Salt, 1/4 tsp. Pepper, 4 cups cooked diced Chicken, 1 Egg Yolk, 1 T. 1/2 & 1/2

Directions:
Directions:
Cook onion, celery, carrot and potatoes in butter for 10 minutes. Stir in peas and flour. Cook 1 minute stirring constantly. Slowly stir in chicken broth and 1 cup 1/2 & 1/2 stir until thick and bubbly. Stir in salt, pepper and chicken. Pour into a 9 X 13 pan. Roll Puff Pastry (thawed) to 1/8 thickness. Mix together the egg yolk and 1 T. half and half. Brush one side of puff pastry with it. Place brushed side down over pan folding edge under and pressing firmly to the side of the pan. Brush top with remaing egg wash. Bake at 400 20 minutes or until top is puffed and brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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