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Category: Main Course
Chicken Pot Pie - TastyPlanner.com
Chef: Rathjoel
A classic comfort dish made with leftover chicken.
Ingredients
1 tbsp butter
1/2 c. celery, diced
1/3 c. onion, diced
1/2 c. carrots, diced
3 c. chicken stock, reduced sodium
1 lb cooked chicken, diced
1 c. half-and-half
1 med potato, peeled and diced
1 c. Peas, frozen
1/4 c. parsley, fresh
2 tsp. thyme, fresh
2 bay leaves, dried
salt & pepper, to taste
1 sheet frozen puff pastry, thawed
Instructions
Preheat Oven to 375F. Butter or spray-oil a medium casserole dish (or 4 individual ramekin sized casserole dishes).
Melt butter in a large saucepan over medium-high heat. Saute celery, onions and carrots until softened, about 5 mins. Add stock and herbs and season with salt and pepper. Bring to boil and reduce heat to medium. Reduce stock by half.
Add half and half and return to boil. Add potatoes and chicken and boil until potatoes are soft, about 10 mins. Remove from heat and stir in peas. Adjust seasoning as desired.
Pour mixture into baking dish and cover with pastry. Press edges to dish and bake in over until gold and crispy, about 20 mins.
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