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Chicken Pot Pie – By Emeril

We love this dish on a cold or rainy night ... it warms you up!! Yummy!

Prep
Cook
Serves 8people
Ingredients
1
oz box frozen puff pastry sheets
1
oz can chicken broth
1
and one half pounds potatoes, peeled and cut into 3/4 inch cubes
4
carrots, cut crosswise into 1/2 inch thick slices
2
ribs celery, cut crosswise into 1/2 inch thick slices
2
lb boneless, skinless chicken breasts, cut into 1 inch cubes
1
oz box frozen pearl onions, thawed
1
oz box frozen peas, thawed
2
tbsp butter
5
tbsp all-purpose flour
1
cup heavy cream
2
tbsp fresh lemon juice
2
tbsp Worcestershire sauce
salt and freshly ground black pepper to taste
Directions
1.
Preheat the oven to 400 degrees. Thaw the puff pastry according to package directions. Combine the broth, potatoes, carrots and celery into a Dutch oven or large, heavy pot and bring to boil. Reduce the heat and simmer 25-30 minutes or until the vegetables are tender. Meanwhile, cut the pastry into 8 squares and bake on baking sheet until golden brown (10-13 minutes). Add the chicken to the vegetable broth mixture and simmer 10-15 minutes. Stir in the onion and peas and simmer until heated through.
2.
In a separate saucepan, melt the butter and stir in the flour. Cook, stirring constantly until almost golden. Add the cream and bring almost to a boil. Reduce the heat and simmer two minutes. Add the lemon juice and Worcestershire and season with salt and pepper. Add this mixture to the chicken mixture. To serve, ladle onto bowls and top with a puff pastry square.

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