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Hidden Cove Puff Pastry Chicken Pot Pie

DirectionsInstructions Checklist

Stage 1
Preheat the stove to 400 degrees F (200 degrees C). Delicately splash a 8-inch meal dish with nonstick shower.

Stage 2
Softly flour a work surface and fold 1 cake sheet into a 11-inch square. Cut leftover baked good sheet transversely into strips and wave into a cross section on a preparing sheet. Freeze grid while setting up the filling.

Stage 3
Liquefy margarine in a pot over medium warmth. Add flour and whisk completely until mixed. Gradually pour in chicken stock and milk, whisking ceaselessly. Mix in Hidden Cove lemon-garlic mix, Swiss cheddar, and Parmesan cheddar. Blend well until everything is consolidated, around 5 minutes. Add chicken and vegetables.

Stage 4
Fit puff cake square into the readied goulash dish, managing corners on a case by case basis. Empty chicken filling into the batter. Top with latticed puff cake, squeezing and creasing the edges to seal. Brush with beaten egg.

Stage 5
Heat, revealed, in the preheated broiler until filling is effervescent and top is brilliant earthy colored, 45 to 55 minutes. Let stand 15 minutes prior to serving.