Chicken Pot Pie


°1 sheet frozen puff pastry
° 1 ⅓ c frozen peas and carrots
° ⅔ c frozen corn kernels
° 2 cups of butter
° ¼ c all-purpose flour
° 2 cups of milk
° 1 tsp crumbled dried thyme
° 2 c diced cooked chicken
 ° salt and black pepper to taste
* Methods :
Preheat the stove to 375 F (one hundred and ninety C territories). Using a pizza pan, cut the puff pastry into 8 identical strips. Squarely mesh the strips in a square rack and place them on a greased baking sheet. Heat in a preheated skillet until beginning to brown, 10 to 15 minutes. Remove from grill and save. Place frozen peas, carrots, and corn in a microwave-safe bowl and microwave until cooked through, however firm, 5 to 10 minutes. Soften the unfolded in a skillet over medium heat. Mix the flour inside and plan the supper for 1 moment. Pour in the milk and stir while cooking until smooth. Add the thyme and continue cooking, stirring, until thickened. Add the cooked vegetables and smother. Season with salt and pepper. Cook until heated through, stirring often, 5 to 7 minutes. Empty the chicken general squarely into a 2-quart baking dish. Put the combination grid on it. Grill on the preheated grill until the outer layer is shiny brown, 10 to 15 min.
Enjoy !



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