Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Broccoli-Chicken Pot Pie
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- #91581
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 pound broccoli, cut into florets
4 quarts water
4 tablespoons butter
1 onion, diced
2 cloves garlic, minced
4 tablespoons flour
2 cups chicken stock or milk
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1 jar (4 ounces size) roasted red peppers, drained and diced
3 skinless chicken breast halves, cooked and shredded
1 sheet prepared puff pastry, thawed if necessary
egg wash for glazing
directions
In a large saucepan, bring water to a boil. Blanch broccoli florets in boiling water until bright green (3 minutes). Drain in a colander and drop into ice water to stop cooking and set color. Pat dry and reserve.
In another large saucepan over medium heat, melt butter. Saute onion and garlic until onion is translucent but not browned (3 to 4 minutes). Whisk in flour and cook until mixture thickens and starts to turn golden brown (about 2 minutes).
Whisk in stock and cook, stirring constantly, until thickened (about 3 minutes). Season with salt, pepper, thyme, and nutmeg. Stir in reserved broccoli, roasted peppers, and shredded chicken.
Preheat oven to 400 degrees F. Butter a shallow 2-quart baking dish.
Fill with broccoli-chicken filling. Roll out puff pastry sheet slightly larger than baking dish. Brush edge of underside of pastry with egg wash (1 egg yolk and 1 tablespoon water, beaten together); set over filling and press pastry edge all around to adhere to baking dish. Brush top of pastry with egg wash.
Bake until pastry has puffed slightly and is golden brown (30 to 35 minutes). Serve immediately.
added by
jesse
nutrition data
620 calories, 37 grams fat, 43 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
November 10, 2013
This is definitely one of the best pot pies I've ever made! I liked the combination of broccoli and roasted peppers better than most veggies I have had in pot pies before, I think that was the difference. I also like the puff pastry better than pie crusts.
May 17, 2010
I tried this and it went over like gangbusters. This will be my new potluck dish. 1)I prefer to made my own stock from the chicken breasts. In which I used poultry seasoning because I rarely use nutmeg & thyme, and Knorr chicken base. 2)I used heavy cream for richness and thickened with cornstarch. 3) For the crust I used cressent rolls plain on bottom crust and garlic butter on the top crust thereby eliminating the need for egg wash. 4)I purchased one fresh red pepper for 79 cents and let it cook while the oven was pre-heating. Also I bought two small heads of broccoli. Other than those few minor changes this was a great dish. When it first comes out of the oven it's rather juicy so you have to let it sit for a few.