Chicken pot pie is a great way to use chicken left-over from making soup. I use filo dough so the recipe is "easy", and I use pareve margarine to make the recipe "kosher."
Ingredients:
- 2 Tbsp. margarine (pareve)
- 1 onion chopped
- 2 Tbsp. flour
- 1 tsp. salt
- pepper to taste
- 1 1/2 cup chicken broth
- 1/2 cup non-dairy creamer
- 2-2 1/2 cups cooked chicken cubed
- 10 oz. bag of frozen peas and carrots
- filo dough, defrosted according to package directions
Preparation:
1. Preheat oven to 425 degrees Fahrenheit.2. Melt margarine, and saute onion until golden.
3. Blend in flour, salt, pepper. Cook over low heat for one minute.
4. Stir in chicken broth and creamer. Stir until thickened and bubbling.
5. Stir in chicken and vegetables.
6. Pour mixture into casserole dish.
7. Roll out enough defrosted filo 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.
8. Bake for 35-40 minutes or until golden brown.
