Prep 20 mins
Cook 30 mins
This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.
- 397 g package puff pastry, thawed and rolled for top
- 59.14 ml butter
- 1 medium onion, chopped
- 59.14 ml all-purpose flour
- 2.46 ml poultry seasoning
- salt and pepper, to taste
- 236.59 ml chicken broth
- 177.44 ml light cream or 177.44 ml milk
- 650.62 ml cooked chicken (cut up) or 650.62 ml cooked turkey (cut up)
- 354.88 ml mixed vegetables
- Thaw pastry according to package directions.
- Heat butter in large saucepan. Cook onion in butter until tender-crisp.
- Add flour and seasonings, mixing until smooth.
- Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
- Stir in chicken and vegetables.
- Cool slightly. Spoon into baking dish.
- Place rolled out puff pastry on top and make slits for steam to escape.
- You can brush with egg white. (opt.).
- Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.
Very tasty, but my thawed frozen puff pastry didn't come out right. Not sure if that's a problem with the recipe, but I've never had it fail before.
My family LOVED this recipe, which I've now made 3 times! However, I did make a few changes. I omitted the poultry seasoning and just used salt and pepper to taste. Then I increased the chicken broth to 32oz and the milk to about 1 cup. I then added 2 chicken boullion cubes to increase the chicken flavor. For the vegetables I used carrots, peas, and corn. I have used either chicken or turkey for the meat. After cooking my filling, I used a mixture of cornstarch and water to thicken (about 1/4 cup cornstarch with a little water to make a thickening agent). Then put it in a 13 x 9 pan and top with 2 somewhat overlapping puff pastry sheets. I love lots of puffy pastry. Bake at 375 for 35 minutes.
My family loved this recipe. I didn't have poultry seasoning, and used basil, tarragon & sage instead. I also added mushrooms that I cooked with the onion. My only regret....no leftovers for tomorrow. This made just 4 servings for our crew of two adults and two teens.