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- Carbohydrate 13.1541666666667 g
- Cholesterol 0 mg
- Fat 11.1125 g
- Fiber 0.4375 g
- Protein 2.12916666666667 g
- Saturated Fat 2.81254166666667 g
- Serving Size 1 1 Serving (29g)
- Sodium 72.625 mg
- Sugar 12.7166666666667 g
- Trans Fat 0.573416666666664 g
- Calories 161 calories
Step-by-step
- Preheat 400
- Saute: onion, celery, carrots, potatoes in butter 10 minutes
- Add: flour - stir well
- Cook: 10 minutes stirring constantly
- Combine half and half and broth
- gradually stir into veggy mix
- cook over MED heat
- stir constantly until thick and bubbling
- Add: poultry spice, salt, pepper and chicken
- pour into casserole dish
- top off with puff pastry (cut slits)
- bake until golden brown
Stirring flour into softened vegetables for exactly ten minutes cooks out the raw starch flavor before liquid is added. Building this base requires a wide, heavy-bottomed Dutch oven or deep skillet that allows even heat distribution across the butter and aromatics. Stainless steel or enameled cast iron works well for this stage, preventing hot spots that might scorch the dairy later. Dice the potatoes and carrots uniformly to ensure they soften evenly during the initial ten-minute sauté.
Achieving the Proper Consistency
Gradually whisking the combined half-and-half and chicken broth into the flour-vegetable mixture prevents lumps from forming in the sauce. Maintain medium heat while stirring constantly until the liquid reaches a bubbling simmer and thickens visibly. Pour the finished filling into a standard 9x13-inch casserole dish before draping the rolled puff pastry across the top. Cut sharp slits into the pastry surface to allow steam to escape efficiently during the baking phase at 400 degrees Fahrenheit.
- Scale quantities proportionally by multiplying all ingredients by 0.5 to reduce the yield for smaller households, or double them using a larger vessel.
- Monitor the pastry closely during baking; remove the dish from the oven once the crust turns a deep golden brown.
