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Chicken Pot Pie with Puff Pastry Recipe

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This recipe for Chicken Pot Pie with Puff Pastry, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
6 tblsp butter melted
1 cup frozen tiny peas
6 tblsp flour
2 cup chicken broth
1 cup half and half
1 tsp salt
¼ tsp pepper
4 cups diced cooked chicken
2 (17.25 oz) pkgs frozen puff pastry, thawed
1 egg yolk
1 tblsp half and half

Sauté onion, celery and carrot in butter in large skillet for 10 minutes. Stir in peas and flour and cook 1 minute stirring constantly. Gradually add chicken broth and 1 cup half n half: cook over med heat stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Add diced chicken stirring well. Ladle chicken mixture into six 10 oz ovenproof soup bowls, filling to within ¾” of rim. Set aside.
Roll pastry sheets to 1/8 in thickness Cut 6 circles of pastry, ½ in larger than the top rims of the bowls ( reserve any left over pastry to make decorative designs on the top of the pies. Combine egg yolk and 1 tblsp half and half, stirring well. Brush one side of each circle with egg mixture. Place pastry circles, brushed side down, over each bowl, folding edges under and pressing firmly to the sides of the bowl to seal. Place any decorative designs on top. Brush tops with remaining egg/half mixture. Place pies on a jelly roll pan or large baking sheet. Bake at 400 for 15-20 min or until tops are brown and puffed. Serve immediately. Serves 6.




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