what you need
makes 2 pies enough for 4-5 people
four chicken breasts cooked and sliced bite size
2 cups chicken broth
1 cup cream
1 cup of sliced carrots
1/2 cup of sliced celery
1/2 onion chopped
1 1/2 cup of frozen peas
2 cups green beans
1/4 cup flour
1 tablespoon of salt
2 teaspoon garlic powder
1/4 cup of chopped parsley
2 puff pastry
what to do
preheat oven to 425F
In a pan melt butter. Cook onions until translucent.
Add celery & carrots & 1 cup of chicken broth. Cook on medium for about 10 minutes.
Roll out puff pastry on floured surface. Spray pie tins with non stick spray. Cover bottom of pie tins with puff pastry (save some dough to cover the pie).
Add chicken, peas & remaining chicken broth to pan. Stir in cream, flour, garlic powder & parsley. Let simmer until mixture has thickened (about 15 minutes). Salt and pepper to taste.
Fill pie tins with hot chicken mixture. Add a little love & cover with remaining dough & close edges.
Brush pie tops with melted butter & bake for 30 minutes or until golden.
Few foods provide as much comfort & warmth as a chicken pot pie. My roommates & I enjoyed this meal huddling to keep warm in our heatless house in Cape Town (winter despite what you may think is cold in Cape Town). Easy to make, this chicken pie will give you that traditional southern comfort you crave with no hassle.
A working girl in love with good food, drink & good conversation.