Recipe: Blue Ribbon Chicken Pot Pie (using puff pastry, Woman's Day, 1990's)

So good and easy with leftover chicken or turkey.

BLUE RIBBON CHICKEN POT PIE

1 frozen puff pastry sheet, thawed
1 cup chicken broth
3 medium carrots, thinly sliced
1 1/2 cups peas
1 1/2 tablespoons butter
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup half and half
1 1/2 teaspoons chopped fresh thyme (or 1/2 tsp dried)
1/2 teaspoon salt and pepper
3 cups cooked chicken, bite-size pieces
1 egg slightly beaten

You need a deep 2-quart souffle dish or other round casserole about 7-inches across and 3-inches deep. With a knife and using dish as the guide, trim pastry 1-inch larger than your dish. Chill pastry on cookie sheet until firm.

In a large pan bring broth to a simmer. Add vegetables, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetable and broth in separate bowls.

Return saucepan to heat. Add butter. When butter melts add onions. Cook stirring occasionally, 3-5 minutes until soft. Stir in flour and cook for 2 minutes.

Gradually whisk in reserved broth then half and half and seasonings. Cook stirring often, until thick and hot about 5 minutes. Remove from heat. Add chicken and reserved vegetables.

Heat oven to 375 degrees F.

Pour chicken mixture to souffle dish; cover with foil.

Bake for 30 minutes or until warm throughout.

Brush 1-inch border of pastry with egg. Invert carefully over hot dish. Gently press edges of pastry to dish until it sticks, then brush all over with egg. Cut 2 vents in the middle of the pasty to let the steam escape.

Return to oven and bake 20-25 minutes or until puffed and browned all over. Let cool slightly before serving.

Makes 6 servings
Source: Woman's Day magazine, July 1996
From: Judy/AZ