Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 3 cups cooked and diced chicken (I used roast chicken meat)
  • ¼ cup butter (or less, if preferred)
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons finely chopped onion
  • 3 cups chicken broth
  • 1 cup cubed carrots
  • 1 cup chopped celery
  • 2 cups cubed potatoes
  • 3 cups chopped mushrooms
  • ½ cup peas
  • 2 tablespoons butter
  • Frozen puff pastry dough, defrosted overnight in refrigerator
Instructions
  1. Melt ¼ cup butter in a large saucepan over medium heat. Blend in flour, salt, pepper and onion.
  2. Gradually stir in chicken broth; cook, stirring constantly until smooth and thickened.
  3. Add carrots, celery and potatoes; cook until fork tender, around 7 minutes. Remove from heat and set aside.
  4. In a small frying pan, melt 2 tablespoons butter over medium heat. Add the mushrooms and cook for 4 minutes.
  5. Add mushrooms, peas and chicken meat to vegetable mixture. Mix well and pour into a 3 quart casserole.
  6. Roll out pastry on a lightly floured surface. Put the pastry over the casserole, pressing edges with the back of a fork and poking the top several times with a fork to allow steam to escape.
  7. Bake in preheated 400°F oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with a foil.
  8. Serve and enjoy!
Notes
Recipe adapted from “The Best of the Best and More”.
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-pot-pie/