Oscar-Worthy Chicken Pot Pie

By: Mr. Food
By: Mr. Food

Oscar-Worthy Chicken Pot Pie

Oscar-Worthy Chicken Pot Pie

Our shortcut version of a signature dish served at the Governor's Ball is inspired by the event's official chef, Wolfgang Puck. These individual pot pies are to die for and perfect for any occasion!

Serves: 4

Cooking Time: 45 min

What You'll Need:
1/2 cup diced red skinned potatoes
1/2 cup diced fresh carrots
1/2 cup frozen peas
1/4 cup chopped onion
2 cups chicken broth
2 (10-3/4-ounce) cans condensed cream of celery or cream of chicken soup
1/3 cup white wine
1/4 teaspoon thyme leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked rotisserie chicken, chunked
1 sheet frozen puff pastry (from a 17-1/2-ounce package), thawed
1 egg, lightly beaten

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What To Do:

1.Preheat oven to 400 degrees F.
2.In a large skillet over medium heat, combine potatoes, carrots, peas, onions, and chicken broth. Bring to a boil, reduce heat to low, and simmer 12 to 15 minutes, or until fork-tender. Stir in remaining ingredients except puff pastry and egg, and cook just until heated through.
3.Spoon mixture evenly into 4 ramekins or 2-cup-size ovenproof bowls. Cut puff pastry into 4 squares and place over top of each ramekin, allowing pastry to overhang the rim. Brush with egg.
4.Bake 25 to 30 minutes, or until pastry is golden brown.

Notes
• We recommend placing ramekins or bowls on a baking sheet just in case the sauce bubbles over.

• Having the gang over for an Oscar party? Here are some other award-winning recipes to share!

Read more at http://www.mrfood.com/Chicken/Oscar-Worthy-Chicken-Pot-Pie#0gC0l5Xps11rAcVh.99


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