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Chicken Pot Pie - Dean’s
Nb persons: 0
Yield: about 6-8 servings.
Preparation time:
Total time:
Source:
| 2-3 | chicken breast fillets,, (1.5 to 2.0 lbs. or 1 tray) |
| 1 C | chicken broth |
| 14.5 oz can | string beans |
| 14.5 oz can | corn |
| 2-3 handfuls | baby carrots diced |
| Half of a medium | onion diced |
| One stalk | celery diced |
| One clove | garlic minced |
| 4 tablespoons | all purpose flour |
| Half a stick | butter |
| Olive oil | |
| 1 C | Heavy cream |
| Salt | |
| pepper | |
| Poultry seasoning Frank’s red hot | |
| One sheet | puff pastry |
Boil chicken breast until done. Shred and set aside.
Sauté diced carrots, celery, garlic, and diced onions in butter and olive oil season with salt and pepper. Add flour and cook for a minute or two.
Add the chicken broth, beans (with liquid), drained corn and season with poultry seasoning. add hot sauce to taste. Cook until slightly thickened.
Add heavy cream and shredded chicken and simmer for 10 min. Pour into casserole dish. Roll out one sheet puff pastry and cover.
Cut vents on top of puff pastry and bake for 40 min. In 400 degree oven.
Makes about 6-8 servings.
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