05
May
Sift flour and salt into a medium bowl. Place the pot pies on a large baking sheet and bake for 25-35 minutes until the pastry is a nice golden dark brown and there are no more grayish raw patches.
Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
Chicken pot pie pastry recipe. Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes until the pastry is browned and the stew is bubbly and hot.
Leave the remainder of the phyllo dough covered with a damp kitchen towel to keep it from drying out while you work Next pour the chicken mixture into the skillet. Bring the edges over the filling. Take 2 sheets of phyllo dough crumple them and place them on top of the pot pie filling.
Repeat this until the pie is completely covered. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Brush the top and sides with more egg wash.
Place the pot pies on a large baking sheet and bake for 25-35 minutes until the pastry is a nice golden dark brown and there are no more grayish raw patches. Let cool for 5 minutes before serving. Sift flour and salt into a medium bowl.
Add butter and shortening and cut into flour with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 45 tbsp. This creamy chicken pot pie with puff pastry recipe is a combination of a couple of different recipes that i have had over the years mixed with a dash of my own personal preferences.
Stir in flour until blended. Stir scraping the bottom of the pot and cook for 1 1 2 minutes or until wine is mostly evaporated. Cook and stir until thickened about.