3 tablespoons unsalted butter
1/3 cup flour
3 cups chicken broth
1/2 onion, chopped
2 cups carrots cut into inch size cubes
2 cups frozen peas
3 Roasted chicken breasts, cubed
1 small handful parsley, chopped
3-5 sprigs of fresh thyme destemmed (can use dried)
Salt and pepper to taste
1 sheet frozen puff pastry
Preheat oven to 350 degrees.
In a Dutch oven or large sauté pan, melt butter and sauté onions. When translucent sprinkle flour over the onion and cook for a minute or two until flour is sticky. Meanwhile, microwave the chicken broth until just warm. Add it slowly to the pan wile whisking constantly, mixing out any clumps. Add the carrots, peas, chicken and herbs. Season with salt and pepper to taste.
Transfer mixture to a large soufflé dish or baking dish. Roll out puff pastry to get the kinks out, and roll the pastry over the pot pie filling. Sprinkle with a little salt or Parmesan cheese if you have it. Bake for 30 minutes or until the top is golden. Serve and enjoy!
KDFW FOX 4
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