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4 tablespoons butter
5 tablespoons flour, plus 2 tablespoons additional for rolling the pastry
2 1/2 cups chicken broth
1 teaspoon fresh thyme (chopped fine), or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or milk
6 cups cooked chicken cut 1 into 1/2-inch pieces
1 sheet frozen puff pastry, defrosted

Preheat oven to 400 degrees. In a 4-quart saucepan, melt butter and whisk in 5 tablespoons of flour. Whisk about 2 minutes until white bubbles begin to form on the top of the mixture. Gradually whisk in chicken broth, stirring until thick and smooth, about 4 to 6 minutes. Add thyme, salt, pepper and cream or milk. Whisk until blended. Add the cooked chicken.
Pour filling into a 13-by-9-inch oven-proof baking dish. (At this point the filling may be covered and refrigerated up to 2 days until ready to bake. If the mixture has been refrigerated, bring back up to room temperature before baking.)
Sprinkle the defrosted puff pastry with 2 tablespoons of flour and roll it out to fit the baking dish. Drape the pastry over the filling and crimp the edges with the tines of a fork.
Bake for 25 minutes, until the pastry is puffed and golden.
You can also use this recipe to make individual potpies by pouring 1 cup of filling into individual crocks or ramekins and cutting the pastry to fit the top of the dishes.

6 to 8 servings
Keywords: chicken, puff pastry   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 09, 2009 by deebeeeff     Last Updated: October 25, 2014
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