Chicken & Veggie Winter Pot Pie

Recipes

Ingredientes:

– 1/3 cup Real California unsalted butter – 1 yellow onion, chopped – 2 stalks celery, chopped – 2 carrots, cut into 1/4-inch-thick slices – 2 medium yellow potatoes, cut into 1/2-inch cubes – 2 teaspoons chopped fresh thyme, plus more for garnish – Kosher salt and freshly ground black pepper, to taste – 1/3 cup all-purpose flour – 2 cups low-sodium chicken broth – 1 cup Real California whole milk – 2 cups shredded rotisserie chicken – 1 1/2 cups shredded Real California Monterey Jack cheese – 1 cup frozen peas – 1 sheet frozen puff pastry, thawed – 1 large egg, lightly beaten :Monterey Jack, Winter Meals, Dinner, Chicken, Chicken Pot Pie Encontrar y Comprar

Direcciones:

Prep time: 15 minutes

Cook time: 33 minutes

Preheat oven to 400°F. Melt butter in a large 12-inch cast-iron skillet over medium heat.

Stir in onions, celery, carrots, potatoes and thyme and cook until vegetables start to soften, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in broth and milk and simmer, stirring occasionally, until sauce thickens, about 8 to 10 minutes. Season with additional salt, to taste. Stir in chicken, cheese and peas and remove from heat.

On a lightly floured work surface, cut pastry into a 12-inch circle. Place puff pastry on top of chicken mixture and brush with egg.

Transfer to oven and bake until top is golden-brown and vegetables are fork-tender, about 15 to 18 minutes. Garnish with additional thyme and serve.

Yield: 6 servings

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