Easy Kosher Chicken Pot Pie
Chicken Pot Pie is a great way to use chicken left-over from making soup. This recipe is easy because the crust is made from frozen puff pastry dough. Parve margarine makes it possible for a creamy chicken pie to be kosher. Serve for Shabbat lunch or a Sukkot holiday meal.
Prep Time: 30 m
Cook Time: 30 m
Yield: 10-12 servings
Course: Entree
Occasion: Shabbat, Sukkot
Skill: Intermediate
Ingredients
- 2 Tbsp. margarine (pareve)
- 1 onion, diced
- 2 Tbsp. flour (regular)
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 1/2 cup chicken broth
- 1 cup non-dairy creamer
- 2-2 1/2 cups cooked chicken cubed
- 10 oz. bag of frozen peas and carrots
- puff pastry dough, defrosted
Instructions
- Defrost frozen dough according to package directions.
- Preheat oven to 190° C (375° F)
- In large skillet, over medium-high heat, melt margarine and saute onion until translucent.
- Add flour and saute for one minute.
- Slowly add chicken broth, salt and pepper. Bring to a boil and let simmer until consistency is creamy, stirring frequently.
- Add creamer and chicken and frozen vegetables. Mix over medium heat until just heated through.
- Spread half of the dough in a greased pyrex. Pour in the chicken filling. Cover with the rest of the dough. Use a knife to cup marks in the top of the dough.
- Bake for ~30 minutes, or until the top is golden brown.