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The Lunch Bell Chicken Pot Pie
The Lunch Bell Chicken Pot Pie

Puff pastry, cut into desired shape
1 egg, beaten
1/2 cup chopped onion
1/2 stick butter
1/2 cup all-purpose flour
1/4 teaspoon black pepper
2 stalks celery, sliced
3 carrots, sliced
51/2 cups chicken stock, divided
Salt to taste
3 cups cooked and cubed chicken
1/2 (16-ounce) bag mixed vegetables

Preheat oven to 375°. Bring puff pastry to room temperature.  Place on an ungreased cookie sheet.  Brush with beaten egg, and let set for 30 minutes.  Place in oven, and brush with beaten egg every 5 minutes for 20 minutes, or until golden brown; set aside.

In a large skillet, sauté onion in butter over medium heat until translucent.  Add flour and pepper to onion, and stir until well blended.  Cook about 10 minutes on low heat, stirring occasionally.  While sauce is thickening, in a medium saucepan, sauté celery and carrots in 1/2 cup chicken broth until partially done, about 15 minutes.  Drain; set aside.  Slowly add remaining stock to flour mixture, stirring constantly with a wire whisk.  Cook on medium heat until thickened, stirring often.  Check for seasoning, and add salt, if necessary.  Add cooked chicken, celery, and carrots.  Add uncooked mixed vegetables, and stir gently.  Cook until vegetables are heated.

Cut puff pastry in half, lengthwise.  Place 1/2 of pastry in a ramekin.  Put a large scoop of pot pie mixture on top of pastry; top with other half of pastry.  Makes 6–8 servings.
The Lunch Bell

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