Chicken pot pie casserole

Chicken pot pie casserole
  • 1 roasted chicken, boneless and cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • half cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 teaspoon dried rosemary
  • one teaspoon dried thyme
  • 1 can chicken broth
  • 3/4 cup milk
  •  2 c frozen mixed vegetable
  • 1 package frozen puffs, thawed according to package
Preheat oven to four hundred degrees.
Unfold the baking sheet on a lightly floured surface. Roll the baking sheet to cover the bottom with a 7 x 11 baking dish. Lightly press the dough into the baking dish and prick with a fork. Cut the excess, place a piece of aluminum foil on the surface and bake for 25 minutes. Remove the foil and reserve the cooked dough.
In a large saucepan, heat the oil over medium heat and cook the onion until tender.
Stir in the flour, then gradually whisk in the chicken broth and milk. Bring to a boil, stirring constantly, and cook for a few minutes until thickened.
Mix the chicken, vegetables and seasonings, then pour over the puff pastry prepared in the baking dish.
Roll the remaining puff pastry sheet and place on the chicken mixture, pressing to seal around the edges.
Cut the slits on the top so the steam escapes.
Bake for 35 minutes or until lightly browned.
Enjoy !

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