MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken Potpie
Categories: Poultry, Vegetables, Herbs, Pastry, Dairy
Yield: 8 servings
2 tb Unsalted butter
1 c Chopped onion
1 c Chopped celery
1 ts Minced garlic
1/3 c A-P flour
2 1/2 c Chicken broth
1/2 c Heavy whipping cream
1 ts Minced fresh thyme
1 ts Salt
1/2 ts Pepper
3 c Shredded rotisserie chicken
10 oz Box frozen mixed vegetables
17 1/3 oz Pkg puff pastry; thawed
A-P flour; for dusting
1 lg Egg; room temp, beaten
Set the oven @ 400ºF/205ºC.
Coat an 18" X 13" rimmed baking sheet with cooking
spray; set aside.
Melt butter in a large skillet over medium heat. Add
onion and celery; cook until soft, 5-6 minutes. Add
garlic; cook until fragrant, 30-60 seconds. Whisk in
flour; cook until lightly browned, 1-2 minutes. Add
chicken broth and heavy cream; whisk until smooth. Stir
in thyme, salt and pepper. Bring to a boil, then reduce
to a simmer. Cook until slightly thickened, about 10
minutes, stirring frequently. Stir in chicken and mixed
vegetables.
Pour chicken mixture into the prepared baking sheet;
spread into an even layer.
Stack two puff pastry sheets on top of each other on a
lightly floured surface. Roll the pastry into a
13x13-in. square. Use a pizza wheel or pastry cutter to
slice the pastry into 1-in. strips. Lay pastry strips on
top of the filling, covering it completely. Brush the
pastry with beaten egg.
Bake 35-40 minutes or until the pastry is golden brown
and filling is bubbling. Let cool 10 minutes before
cutting into squares to serve.
Susan Bronson, Rhinelander, Wisconsin
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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