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
Melt ¼ cup butter in a large saucepan over medium heat. Blend in flour, salt, pepper and onion.
Gradually stir in chicken broth; cook, stirring constantly until smooth and thickened.
Add carrots, celery and potatoes; cook until fork tender, around 7 minutes. Remove from heat and set aside.
In a small frying pan, melt 2 tablespoons butter over medium heat. Add the mushrooms and cook for 4 minutes.
Add mushrooms, peas and chicken meat to vegetable mixture. Mix well and pour into a 3 quart casserole.
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.
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.
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/