Chicken Pot Pie with Flaky Pastry Crust
This recipe is taken from the 1992 Milk Calendar. This is the Chicken Pot Pie with Flaky Pastry Crust recipe.
- Prep: 15 min
- Cooking: 1 h 15 - 1 h 20
Ingredients
- 2 1/4 lbs (1 Kg) chicken pieces
- 2 cans (10 oz/284 mL each) condensed chicken broth undiluted
- 2 tsp (10 mL) poultry seasoning
- 2 cups (500 mL) thinly sliced carrots
- 1 cup (250 mL) sliced celery
- 4 small onions quartered
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) all-purpose flour
- 1 cup (250 mL) frozen peas
- Salt and pepper to taste
- 6 1/2 oz (200 g) puff pastry fresh or frozen, thawed but cold
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Preparation
Place chicken pieces in large saucepan. Add chicken broth and poultry seasoning. Bring to a boil; reduce heat, cover and simmer 45 min or until chicken is tender. Remove chicken.
Add carrots, celery and onions to broth; cover and simmer 20 min or until vegetables are tender.
Meanwhile remove skin and bones from chicken; cut into bite-size pieces and set aside.
Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan along with peas and chicken. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Spoon chicken mixture into 8-cup (2 L) casserole or 4 individual 2-cup (500 mL) casseroles. On lightly floured surface roll pastry to fit top of casserole(s). Place over hot chicken mixture. Crimp edges; cut steam vents. Bake in a preheated 425 °F (220 °C) oven 10 to 15 min or until puffed and golden. Serve immediately.
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Nutritional information
Per serving| Energy: | 574 Calories |
| Protein: | 44 g |
| Carbohydrate: | 54 g |
| Fat: | 20 g |
| Fibre: | 6.6 g |
| Sodium: | 1310 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 191 mg |
| Vitamin A: | 130 % |
| Niacin: | 117 % |
| Selenium: | 80 % |
| Folate: | 49 % |
