This makes 2 chicken pot pies.\u00a0 My measurements are approximate for the sauce.\u00a0 Judge it accordingly when you make it; you want the sauce to be very smooth and not too runny, a little thinner consistency than yogurt.\u00a0 You can make these pies ahead of time and freeze them; just warm around 300 degrees F. when you want to serve them.<\/p>\n
Ingredients:<\/p>\n
Sauce<\/p>\n
Preparation:<\/p>\n
In a sauce pan, heat butter at a low temperature (do not brown it).\u00a0 When melted, sift in the flour constantly stirring it to remove any lumps.\u00a0 When it’s thick, slowly add in the chicken stock still stirring constantly to bring it to a silky consistency.\u00a0 Bring to a mild boil, add pepper, and remove from heat.<\/p>\n
Preheat oven to 400 degrees F.\u00a0 Add a layer of chicken into each of the pie shells.\u00a0 Sprinkle in a cup of the frozen vegetables in each shell.\u00a0 Add about half off the sauce to each pie, do not overflow, you don’t want the sauce to spill out of the pie when you apply the puff pastry\/pie dough on top.\u00a0 Place 1 puff pastry sheet on each pie and trim off excess.\u00a0 Gently press the edges of the top and bottom doughs to each other to seal it.\u00a0 Make a small hole about an inch in diameter in each pie to let it vent.<\/p>\n
Place pies on a large cookie sheet to catch any sauce in the event it overflows (mine didn’t but I’d rather be safe than sorry).\u00a0 Bake for about 25 min or until pie top is a flaky.\u00a0 Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
This makes 2 chicken pot pies.\u00a0 My measurements are approximate for the sauce.\u00a0 Judge it accordingly when you make it; you want the sauce to be very smooth and not too runny, a little thinner consistency than yogurt.\u00a0 You can … Continue reading