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Friday, March 19, 2010

Chicken Pot Pie

1 stick butter
1/2 c. flour
3 c. chicken broth
1/2 c. onion, celery, carrot, mushrooms, potatoes, peas
3 boneless, skinless chicken breasts, chopped & cooked
1 box puff pastry

Melt butter. Saute onion and celery and mushrooms. Add flour and mix well. Gradually add broth till thickened. Precook diced carrots and potatoes 3 minutes in microwave. Add these to the soup along with chicken and frozen peas. Simmer 5 minutes. Fill 4 soup bowls. Stretch the puff pastry sheet over the bowl and bake according to pastry directions and until golden brown. One box of puff pastry will make 8 bowls. Each comes with two individually wrapped sheets. Each sheet makes four squares.


Tricia said...

I love your blog! I'm not sure when you find time to do this. You are one amazing woman! Thanks for sharing your time and talent =)

Wendi Reger said...

Keep em coming Joanna! I love getting ideas from your blog!!