I came up with this recipe when I had some left overs from a yummy rotisserie chicken.
This recipe would be great with some left over turkey as well.
You will need:
6 TB butter
1/2 c + 1 TB flour
1 1/2 c chicken broth
1 1/2 c milk
1 1/2 c milk
2 cups (combined) of frozen peas, carrots and corn
2 large russet potatoes
2 cups rotisserie chicken or turkey
1 tsp+ italian seasonings (add to your liking)
1/4 tsp onion salt
salt and pepper to taste
Box of Pastry Puff Sheets or 1 pie crust to top or refrigerated biscuits
Preheat oven to 425 degrees. Take your pastry sheets out of the freezer and set on a lightly floured counter to thaw.
The Sauce:
Over low to medium heat, melt butter in a saucepan. Stir in flour and cook until thick and bubbly. Whisk in chicken broth and then finally the milk. Let simmer a few minutes until thick. Add italian seasonings, onion salt and pepper.
The Veggies:
Peel the potatoes and slice into small, bite sized squares. Place cut potatoes and frozen veggies in a pot of cool water and boil until potatoes are just tender. Do not over cook potatoes as they will still cook in the oven later.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreXLFGMH-BT9OQ8iUio8lj5m6vEqzh0KC5OQI4sUnbDML9CPEHQot4cm5EFOh46mS9BXLpxNRpe-7cDFmmxm_U1qLm24HHovzEC4WAfVmjWU1V_00saRON9ySMhq8N3TyFmZ00ToLqls/s200/pastry.jpg)
Bake for about 15 minutes until the crust is golden brown.
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