1 teaspoon dry thyme leaves or several sprigs fresh thyme
1 ½ teaspoons poultry seasoning
2/3 c flour
4 cups chicken broth
1 bay leaf
1 rotisserie chicken, shredded
Salt and freshly ground pepper to taste
2 sheets frozen puff pastry, thawed
Preheat oven to 400 degrees. In a large
saucepan, melt 2 tablespoons of the butter over
medium heat. When the butter is hot, add the
garlic and saute for 1 minute or until it is
golden. Add the onion, celery, carrots, leeks,
mushrooms, thyme and poultry seasoning and
saute for 5 to 10 minutes, or until the
vegetables are wilted. Remove from the heat and
In another saucepan, melt the remaining 6
tablespoons of butter over low heat. Add the
flour and mix well. Cook over low heat for 5 to
10 minutes, or until pale golden. Slowly add
the chicken broth, stirring with a wire whisk
until smooth. Add thyme sprigs and bay leaf.
Bring to a boil, simmer for 5 minutes, then add
to the vegetable mixture, along with the
chicken. Return to a boil, remove from the heat
and season with salt and pepper to taste.
Remove bay leaf and thyme stems.
Line casserole dish with one sheet of puff pastry.
Brush with egg wash. Add chicken filing. Top with
second sheet of puff pastry. Seal edges. Brush
with egg wash. Cut slits to vent. Bake for 15
minutes or until pastry is puffed and brown.
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