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6 to 8 servings

Ingredients
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

Directions
  • 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.

The Cook:  Carol Jancsi Keywords: chicken, puff pastry
Category: Poultry
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #527 was added on March 09, 2009 by deebeeeff and last updated on October 31, 2021.


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