Chicken Pot Pie Recipe
Ingredients:
- 2 Tbsp Butter
- ½ cup Carrots, small diced
- ½ cup Russet Potato, small diced
- ½ cup Onion, small diced
- 1 cup All-Purpose Flour
- Chicken and Broccoli (Chinese style)
- 1 cup Milk
- 1 cup College Inn® Chicken Broth
- 1 tsp Nutmeg
- Salt (to taste)
- White Pepper (to taste)
- ½ cup Peas
- ¼ cup Parsley
- 1 sheet of Puff Pastry
- 1 egg, whisked in a bowl
Method of Preparation:
- In a stock pot on medium heat, add butter and melt
- Add in the onion, carrot, and potato and saute until tender
- Sange with flour and stir together well
- Add in the chicken and broccoli and stir
- Add in the milk and College Inn® Chicken Broth, and stir to combine
- Cook until the liquid thickens, stirring intermittently
- Add in the peas and the parsley, nutmeg and season with salt and pepper
- Ladle the chicken mixture into an oven safe crock
- Top with puff pastry sheet- making sure to seal edges evenly and trim off excess pastry; poke pastry with fork to vent
- Brush with beaten egg on top and bake in a 350 degree oven for 15- 20 minutes, or until golden brown and flaky. Enjoy!