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Chicken pot pie is one of those dishes that feel like a warm hug. It’s so comforting and perfect for when the temperatures start dropping outside. I’ll often “cheat” and use store-bought puff pastry squares on top of my pies. It makes for a crunchy and flaky topping as opposed to the typical pie crust.
This recipe idea is perfect for using up your leftover chicken soup!
Yields: 1 9” round pie or 4 individual pies
2 tablespoons Tuscanini Olive Oil
1 onion, diced small
2 cloves garlic, minced
1/4 cup Mishpacha Flour
2 cups chicken stock (from soup)
salt, to taste
pepper, to taste
leftover chicken from chicken soup, cut into 1-inch dice or shredded
leftover carrots from chicken soup, diced
1 cup frozen peas
1 sheet Gefen Puff Pastry or puff pastry squares for individual pies, thawed
1 egg, beaten
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a skillet and add onion, sauté until translucent, add the garlic and sauté until fragrant. Sprinkle the flour over the mixture and continue to sauté until the flour starts to take on some color. Add chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with salt and pepper. Add chicken, carrots, and peas and stir to incorporate.
Pour into a pie dish (or individual dishes/ramekins) and cover with puff pastry squares. The square should overlap the dish by one to two inches. (It will shrink while baking.) Brush the puff pastry with egg.
Bake until puffed and golden, about 30 minutes.
Photography by Sara Goldstein
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