Puff Pastry Chicken Pot Pie 2

Contributed By: Terry Borden

Ingredients:

2 square puff pastry sheets
1 egg
1 pound ground sausage
4 cups diced/shredded cooked chicken
1/2 cup butter
1/2 cup flour
2 cups chicken broth
12 ounces chicken gravy
1 1/2 cups 2% milk
16 ounces frozen mixed vegetables
2 cups frozen diced hash brown
salt, to taste
black pepper, to taste

Method:

1 Preheat the oven to 400 degrees F.
2 Heat a large pot and brown the ground sausage until cooked through.
3 Add the butter and flour, stirring it constantly to mix well. Once the mixture bubbles, add the milk, gravy, and chicken broth. Stir it and bring it to a boil.
4 Add the cooked chicken, frozen veggies, and hash browns. Stir it to combine and bring it to a boil again. Add salt and pepper to taste, then remove the pot from the heat.
5 Pour half of the mixture into a square casserole dish, and the other half into another square casserole dish.
6 Place a refrigerated puff pastry sheet on each casserole dish. Tuck in the sides and corners of the dough.
7 Crack an egg and beat the egg to create an egg wash. Brush the egg wash onto the top of the puff pastry sheet.
8 Bake for 25 to 30 minutes, or until the top of the puff pastry is brown and the puff pastry is completely cooked.
9 Let it cool for 10 minutes. Serve and enjoy!

Helpful Hints:

Time: 45 minutes
Yield: 12 servings


Return To List Of Recipe Titles