Boonie’s Mile High Big Chicken Pot Pie Wednesday, June 19, 2013


2 TBSP butter
2 TBSP olive oil
1 medium onion, diced
½ red or yellow pepper, chopped
1 carrot, diced
1/2 cup all-purpose flour
1 ½ cups chicken broth
3 cups chopped cooked chicken or turkey
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1 package puff pastry, thawed
1 egg white


Preheat oven to 350 deg. In a large skillet over medium heat, melt butter and add olive oil. Add onion, pepper and carrot, and sauté until onion becomes translucent, about 5 minutes. Sprinkle the vegetables with the flour. Cook flour and vegetables about another 2 minutes, stirring constantly. Whisk in chicken broth, bring to a boil and remove from heat. Stir in chicken, parsley, and salt and pepper. Taste filling for seasoning and set aside. Roll both pastry sheets out to appropriately fit your dish – you can use a casserole dish or deep dish pie plate, either one. Fit the first pastry sheet into the bottom of the dish. Spoon the filling mixture on top, and place remaining pastry piece on top. Fold the edges under, and seal all the edges by crimping with your fingers or with a fork. Whisk egg white with a teaspoon of water. Brush egg mixture over pastry top. Back in a 350 deg oven for about an hour, or until golden brown. Let pie stand for about 10 minutes before serving.


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