I want to perfect chicken pot pie, but I don’t seem to be making any headway. This is attempt number 2.
Using my cute 6 and 1/2 inch Lodge cast iron fry pans and some puff pastry dough, I began this attempt.
I made a basic white sauce:
1/2 cube butter melted in saucepan
1/2 cup flour, 1/2 teaspoon dried mustard added to butter
Stir for 2 to 3 minutes to remove the flour taste.
Slowly add 2 cups milk and stir until thickened.
S & P to taste.
Add a cup of thawed mixed vegetables.
I’d cooked the puff pastry earlier, so I simply poured the white sauce and veggies into the Lodge pans and topped with the puff pastry. Duh-da, you have chicken pot pie. You don’t have to bake it or anything, just sit down and have dinner.
*****From the Recipe Box:
Whether you use puff pastry or pie crust, it will be good and easy.
This will be extra handy with leftover turkey on Friday. Simply double or triple everything for a family dinner.
and remember what Emma Watson said: Don’t feel stupid if you don’t like what everyone else pretends to love. Big Kiss, Lynn