Creamy Italian Chicken Puff Pie
photo by kiwidutch
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 whole chicken, cooked in boiling salted water and deboned
- 8 tablespoons butter
- 1⁄2 cup flour
- 2 (14 ounce) cans chicken broth
- 1 cup half-and-half cream
- 1⁄2 teaspoon italian seasoning
- 1 garlic clove, diced
- 1⁄2 cup white onion, diced
- 2 celery ribs, diced
- 1⁄2 cup carrot, diced
- 2 cups white potatoes, diced
- salt, to taste
- pepper, to taste
- puff pastry sheet, to top casserole dish
- 1 egg, lightly beaten
- 1 teaspoon water
directions
- In a large saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring constantly for 1-2 minutes.
- Pour in the chicken broth slowly, stirring until smooth and simmering.
- Pour in the half and half slowly, stirring until smooth and simmering.
- Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
- Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
- Pour into a greased medium size casserole dish.
- Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
- Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
- Let sit for 5-10 minutes before serving.
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Reviews
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Reviewed for RSC # 9. I can’t get commerical pastry in large sheets as ours come in boxes of little squares, so I had to do the jig-saw puzzle style piece-together with what I had. This was quite tasty and certainly didn’t take long to put together. While I enjoyed it very much, it was missing that “certain-something� that would have made it a five star rating. Please see my rating system: a wonderful 4 stars for a tasty but not extra-ordinary Chicken Pie. Thanks!
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I really enjoyed this recipe a lot. I love a chicken (pie or puff) recipe that does NOT use the "cream of" soups. I did have to cook the potatoes longer than 10 minutes, but next time I will just dice them smaller and I think it will be ok. I thought it was very flavorful and extra creamy. I did add 1/2 t salt plus 1/4 t pepper and that seemed to be enough for our taste. My oldest son raved about this dish! He requested the leftovers today. This is a great comforting dish and the puff pastry makes it look beautiful and taste even more delicious.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>