Chicken Pot Pie Attempt # 2

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