"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Casserole Queen Pot Pie Recipe

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This recipe for Casserole Queen Pot Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Pollock
Added: Friday, March 13, 2009


1 sheet frozen puff pastry*
2 tablespoons butter
1 roasted chicken, shredded
cup chopped red sweet pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
teaspoon salt
teaspoon dried tarragon, crushed
teaspoon black pepper
1 cups milk
1/3 cup dry white wine
cup frozen peas
cup frozen carrots
2 small to medium potatoes

Thaw puff pastry according to package directions.

Preheat oven to 425 F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots. Add the chicken and cook 4 to 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in wine peas, carrots and potatoes; heat thoroughly. Keep warm while preparing topper. For topper, unfold and roll puff pastry sheet into an 11" square. Cut out a 10" circle from pastry. Transfer the hot chicken mixture to a 1-quart casserole. Place pastry over the hot chicken mixture in casserole. Turn edges of pastry under; flute to the edges of the casserole. Cut slits in pastry to allow steam to escape. Bake in oven for 20 to 25 minutes or until crust is puffed and golden brown.

Personal Notes:
Personal Notes:
* of a 17-ounce package.




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