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Chicken Pot Pie from Ell




Source of Recipe


Ell (EDC)


Recipe Introduction


This is made on top of the stove using cream puff shells as a container or puff pastry as a lid. This works very well because I can serve half in a pyrex pie plate with a puff pastry top and freeze half. The puff pastry comes in two separate packs and each one makes one top.



List of Ingredients




1 lbs boned & skinned chicken breasts or
1 tsp paprika
whole fryer use 1 to 2 lbs (can use thighs)
1 pkg (16oz ) frozen broccoli, green beans, pearl onions,
red pepper combo
1/3 cup butter or margarine
1 cup unsifted all purpose flour
1 10oz pkg frozen peas
1 cup heavy cream
cream puff shells (or pkg. puff pastry or waffles)
4 chicken bouillon cubes

Recipe



Simmer chicken, covered in cold water, till tender. Cool, cut in 1” pieces. Reserve 3 cups of liquid. Melt butter, add flour and cook, stirring till it simmers. Whisk in poaching liquid, cream, bouillon cubes, paprika, 1 tsp salt, 1/8 tsp pepper. Bring to boiling. Add thawed vegetables and poach gently till done. Add chicken. Serve in cream puff shells or under a puff pastry lid.

Note: To make puff pastry top – use the dish in which you intend to serve the chicken as a template and cut a top. Bake on a cookie sheet according to package directions. Place the completed pot pie in the dish and place the baked pastry on top. Serve.

I couldn’t find the designated assortment of vegetables so I got a 16oz pkg of mixed vegetables. This contained peas but no onions so I got a pkg. of pearl onions and used half. The last time I made it I added a little can of LeSueur peas and a small can of mushrooms.