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Casserole Queen Pot Pie Recipe

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This recipe for Casserole Queen Pot Pie is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet frozen puff pastry*
2 tablespoons butter
1 roasted chicken, shredded
¼ cup chopped red sweet pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon dried tarragon, crushed
¼ teaspoon black pepper
1¼ cups milk
1/3 cup dry white wine
½ cup frozen peas
½ cup frozen carrots
2 small to medium potatoes
Directions:
Directions:
Thaw puff pastry according to package directions.

Preheat oven to 425º 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 1½-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:
* ½ of a 17¼-ounce package.

 

 

 

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