Casserole Queen Pot Pie
Casserole Queen Pot Pie might be a good recipe to expand your main course repertoire. One serving contains 626 calories, 39g of protein, and 36g of fat. This recipe serves 8. For $1.69 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 746 would say it hit the spot. Head to the store and pick up heavy cream, peas, carrots, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 87%, this dish is great. Queen Puff's Sweet Potato Casserole, The Queen’s Quickarooskie Butterscotch Pie, and Copy Cat Dairy Queen Pumpkin Pie Blizzard are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
1/4 teaspoon black pepper
2 tablespoons butter
1 1/2 cups carrots, blanched
1/2 teaspoon dried tarragon, crushed
1/3 cup dry white wine
1 egg plus 1 tablespoon milk, for egg wash
2 tablespoons all-purpose flour
1 cup heavy cream
2 cups milk
1 1/2 cups peas, blanched
2 potatoes, peeled, diced, and boiled
1 sheet frozen puff pastry
1/4 cup chopped red sweet pepper
1 roasted chicken, shredded
3/4 teaspoon salt
2 medium shallots, thinly sliced
Equipment:
oven
frying pan
casserole dish
Cooking instruction summary:
Watch how to make this recipe. Thaw puff pastry according to package directions. Preheat oven to 425 degrees F. Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Step by step:
1. Watch how to make this recipe.
2. Thaw puff pastry according to package directions.
3. Preheat oven to 425 degrees F.
4. Meanwhile, in a large skillet melt butter over medium-high heat.
5. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper.
6. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly.
7. Transfer the hot chicken mixture to a 1 1/2-quart casserole.
8. Place pastry over the hot chicken mixture in casserole dish.
9. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape.
10. Bake in the preheated oven for 30 to 45 minutes.
11. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Information:
covered percent of daily need
