Day 18 of Pantry/Freezer Challenge:
Making something for potluck after church means making something the night before or getting up early. I chose to get up early. I also knew I was going to make a chicken pot pie but the more I thought about dirtying up so many dishes exhausted me, so this is what I came up with.

1 sheet puff pastry sheet, thawed
1/3 C butter
1 frozen bag peas & carrots
1 chopped onion
1/3 C flour
3 frozen or thawed chicken breasts OR 7 tenders OR 7 thighs or a combo
3 1/4 C chicken stock/broth (saved from boiling chicken)
1 T dijon mustard
1 t dried thyme
1/2 t pepper
3 T dried parsley

Preheat oven 400°. 

Boil chicken in a stock pot. Save water/broth for later. Cube chicken and set aside.

In a Dutch oven or heavy stock pot, melt butter over medium heat. Add onion, peas, carrots. Cook 5 minutes or until tender. Add chicken and flour. Cook about 3 minutes or until the flour starts to brown. Slowly stir in broth and heat to a boil. Cook and stir until it thickens. Stir in mustard, thyme, pepper and parsley. Remove from heat. 

Unfold puff pastry sheet on a lightly floured surface. Cut pastry sheet crosswise into thick strips. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry.

Bake 45 minutes.

PS Don't expect to take home any leftovers.


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