Puff Pastry Chicken Pot Pie Recipe

Stir in vegetables lemon juice chicken and the remaining salt and pepper. Cook and stir 1 minute. Press into a 9 inch pie dish cut off extra pastry and prick thoroughly with a fork.

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Sprinkle with the remaining parsley.

Puff pastry chicken pot pie recipe. Until filling is bubbling and crust is puffed and golden brown. Return to a boil. Divide the chicken mixture equally into the four bowls over the cheese.

Press a sheet of aluminum foil right onto pastry. Stir in flour until blended. Cook and stir until thickened about 2 minutes.

Place the casserole onto a baking sheet. Bake in the preheated oven until pastry is puffed up and golden browned about 25 minutes. Place the four bowls on a baking sheet.

Place a puff pastry square over the top of each bowl pressing lightly around the rim. Spoon the chicken mixture into the casserole. Roll out 1 sheet of puff pastry into an 11 inch square.

Weave a lattice pattern over the chicken mixture with the pastry strips. Bring to a boil stirring constantly. You can brush with egg white.

Trim any excess pastry. Bake on lower rack in oven 375 f. Place rolled out puff pastry on top and make slits for steam to escape.