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Easy Chicken Pot Pie
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|1/2 c||butter, melted|
|3 c||chicken stock|
|1 tsp||dried thyme|
|2||garlic cloves, pressed|
|1/2 tsp||ground blk pepper|
|3 c||diced cooked chicken breasts|
|1 tsp||onion powder|
|2 c||frozen mixed peas|
|1/2 pkg||frozen puff pastry sheets, (1 sheet), thawed|
Preheat oven to 375. Add butter and flour to casserole, whisk until smooth. Cook over med-high heat 6-8 min or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and pepper to casserole. Simmer, uncovered, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in chicken and milk
Meanwhile, add onion powder, frozen vegetables and chicken mixture to deep covered baker; mix well. Unfold pastry onto lightly floured surface; seal seams and roll to an 11 1/2 in length. Score pastry lengthwise in half and then crosswise into four rectangles to make eight rectangles. Do not cut all the way through pastry. Lay pastry over filling; press edges against sides of baker to seal. Trim excess pastry. Whisk together egg and water; lightly brush over pastry.
Bake, uncovered, 35-40 minutes or until pastry is golden brown. Remove baker from oven; let stand uncovered, 10 minutes before serving.
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