Chicken Pot Pie Recipe
White wine creamed chicken and puff pastry.
I prefer a lower level of sodium than most so you may need to add salt & pepper to your own taste.
Servings: 4 servings
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Ingredients
- 1 package Pepperidge Farm puff pastry
- 4 tbs butter
- 3 boneless chicken breasts
- 1 white onion
- 1 c chopped celery plus 2 ribs
- 1 c frozen peas
- 1 cup chopped carrot
- 5 c chicken broth
- 1 c white wine (I use a chardonnay)
- 2 1/2 c heavy cream
- 1/3 c flour
- dried tarragon
- Cavender's Greek Seasoning
Directions
- Preheat oven to 425 degrees
- Set out 1 package Pepperidge Farm Puff Pastry and 4 T butter to soften
- Poach 3 chicken breasts in 5 cups chicken broth with 1 cup white wine, 1 half onion in pieces, 2 ribs celery in pieces, 2 pinches tarragon, and sprinkled with 1/2 tspCavenderâs greek seasoning.
- Remove breasts and hold covered til needed.
- Reduce broth to approx 2 cups and strain off solids.
- Sauteâ 1 cup chopped onion, 1 cup chopped celery in olive oil, While steaming 1 cup sliced carrot til soft,
- When onion blend is soft add 1 cup frozen peas and steamed carrots.
- Add broth and 2 ½ cups heavy cream.
- Blend 1/3 cup flour into softened butter and add to mixture bringing to boil to thicken.
- Cube the poached chicken and add to cream base
- Crust -
- Puff pastry comes in two tri-fold sheets, cut each folded sheet in half and place on a baking sheet and bake until puffed and browned.
- To serve - separate each baked puff pastry into two layers on individual serving dish. Pour creamed chicken onto bottom section and replace top section.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 478 | 63% |
| Total Fat 54.06g | 68% |
| Saturated Fat 28.64g | 115% |
| Trans Fat 0.13g | |
| Cholesterol 200mg | 67% |
| Sodium 751mg | 31% |
| Potassium 840mg | 24% |
| Total Carbs 28.41g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.16g | 3% |
| Protein 30.8g | 49% |
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