Chicken Pot Pie by Nancy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fillo dough sheets
Rotisserie Chicken
1/2 cup chopped onion
6 tbsp butter + 2 additional tbsps
1/2 cup all purpose flour
3 cups chicken broth
1 package frozen peas and carrots cooked and drained
Salt and Pepper to taste
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Directions: |
Directions:Preheat oven to 350.
Place about 6-8 sheets of Fillo into the bottom of a buttered 13 x 9 buttered dish.
Pull the chicken into bite size pieces and set aside. In a large sauce pan, cook the onions in the butter until tender, but not brown. Blend in the flour. Add the chicken stock one cup at a time, stirring in between each. Add salt and pepper to taste. Cook mixture until thick and bubbly; stir constantly. Add the pulled chicken, peas and carrots. Mix well and pour over pastry shell in the buttered dish. Top with 5 pastry sheets. Melt remaining butter and spread over pastry sheets. Add five more sheets and repeat.
Bake for 45 min or until golden brown |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: This was originally Kathy Butcher's recipe, but Nancy changed it up a bit! Super tasty!
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