Chicken Pot Pie


Adapted by


2 tablespoons margarine (parve)
1 onion chopped
2 Tbsp. flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1  1/2 cup chicken broth
1 cup non-dairy creamer
2 to 2 1/2 cups cooked chicken cubed
10-ounce bag of frozen peas and carrots
Puff pastry dough, defrosted (we like Pepperidge Farm)


Preheat oven to 375°F

Melt margarine and sauté onion until transparent and golden.

Blend in flour, salt, pepper. Cook over low heat for one minute.

Stir in chicken broth and creamer. Stir until thickened and bubbly.

Stir in chicken and vegetables. If more liquid is needed, add more soup. Adjust seasonings according to taste. Pour mixture into 9-inch oven proof deep casserole dish.

Roll out enough the puff pastry dough to cover the top of the dish. Place dough over the mixture and adhere to the sides of the dish. Brush dough with beaten egg. Puncture the dough with a fork in several places so steam can escape. Bake at 375°F for about 40 minutes or until golden brown.


Yield: approximately 6 servings. Pie serving estimates are variable, based upon appetizers, salads and side dishes served alongside the pie.

Recipes: Poultry, Chicken, Kosher

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