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POTPIE
delicious and comforting
one pot dish
When the first aroma of
Autumn arrives, it’s time
to make a comforting
Chicken Pot Pie. The
great thing about this
recipe is you can
assemble all the
ingredients the day
before and refrigerate;
then bake it in less than
an hour before dinner.
For a fancier serving
presentation, assemble
the potpies in individual
ovenproof size dishes.
Chicken Pot Pie Recipe
Petite Au Gratin
Makes 6 servings
Dish
*1 pound skinless, boneless chicken breast, cubed
A versatile dish for baking
1 cup carrots, diced
individual casseroles and
1/2 cup celery, peeled & chopped
desserts plus the perfect
1/2 cup fennel, chopped
size for crème brulee.
1 cup Yukon potatoes, peeled and diced
Offered in a wide range of
1 bay leaf
colors, this elegant shape
1/3 cup butter
creates a beautiful
1/3 cup chopped onion
presentation at the dinner
2 cloves garlic, chopped
table.
1/3 cup all-purpose flour
This product is available
1/2 teaspoon each thyme, hot sauce
in the following 6 colors:
1/4 teaspoon each sea salt, fresh ground black pepper
From Le Creuset
pinch fresh grated nutmeg
1 3/4 cups low salt chicken broth
2/3 cup milk
1 cup frozen green peas

2 (9 inch) unbaked pie crusts, or 1 Puff Pastry Sheet
1 egg, with teaspoon milk, beaten for egg wash
Preheat oven to 375 degrees.
For Full Recipe, Read More
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