My Home-Made Chicken Pot Pie

This variation of the standard pot pie uses puff pastry sheets wrapped around portions of cooked chicken cubes, carrots and celery in a cream sauce.

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Ingredients:

• 3-4 carrots, cut up
• 3-4 celery stalks, cut up
• 2-3 tablespoons butter, melted
• 4 whole chicken breasts, skinned & boned (8 skinless, boneless halves)
• Chicken seasoning, salt and pepper, to taste
• 2 cups chicken broth
• 1 cup of heavy whipping cream
• 8 puff pastry sheets

Method

Saute carrots and celery pieces in butter in fry pan. Add chicken breasts, chicken broth, chicken seasoning, salt and pepper. Cook, uncovered, on medium-high heat, turning chicken breasts once, for 15 minutes. Remove from heat and cut up chicken into small to medium chunks. Put chicken pieces back in fry pan and cook, uncovered, for an additional 15 minutes on medium heat. Add cream and let mixture cook on medium heat to thicken. Set aside. Arrange 4 pastry sheets on counter and add a portion of chicken mixture to the center of each pastry sheet--these sheets will be used as the bottom crust. For top crust, add another pastry sheet on top of mixture and crimp ends around the sides to seal before baking. Place in shallow baking pan. Follow baking temperature and time on pastry package.

Notes: This is a old family recipe. It is very tasty and can be modified to suit your taste.

Number of servings: 8

Submitted By: k9j4j58
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