Chicken Pot Pie


Makes 4 to 6 depending on size of bowls


2 sheets Puff pastry
1 lb. Chicken breast, cooked and cubed
3 tbsp. Butter
1/4 cup Flour
1 tsp. Garlic minced
Salt & pepper
2 cup Celery, diced
2 cups Carrots, sliced
1 cup Onions, minced
1/4 cup White wine
1/4 cup Chicken broth
1 cup Heavy cream
1/4 cup Fresh parsley
2 Potatoes, peeled & diced
• Mold pastry sheets to size of bowls. Egg wash and bake at 425 degrees F. until golden. Place to side.
• In a large stockpot melt butter and garlic, then add vegetables. Add chicken, white wine and chicken broth. Cover and simmer until vegetables are tender. Add cream at end and thicken with flour, add parsley and salt and pepper to taste.
• Put filling into bowls and top with pastry then remove from the pan.

8880 E. Via Linda #6 , Scottsdale, AZ, 85258