Chicken And Egg Pot Pie

Name: Chicken And Egg Pot Pie
Ingredients: 1 1/2 lb. raw chicken breast nuggets; 2 (14 oz.) cans chicken broth; 1 tsp. salt; 1 (4 oz.) can drained mushrooms; 5 hard-cooked eggs; 1 (17 1/4 oz.) pkg. frozen puff pastry sheets; 1 egg, beaten with 1 Tbsp. water; 3/4 c. butter; 3/4 c. all-purpose flour; 1/2 tsp. white pepper; 1 (10 oz.) pkg. frozen English peas and carrots, cooked and drained

11 ingredients

1 steps

Ingredients

1 1/2 lb. raw chicken breast nuggets
2 (14 oz.) cans chicken broth
1 tsp. salt
1 (4 oz.) can drained mushrooms
5 hard-cooked eggs
1 (17 1/4 oz.) pkg. frozen puff pastry sheets
1 egg, beaten with 1 Tbsp. water
3/4 c. butter
3/4 c. all-purpose flour
1/2 tsp. white pepper
1 (10 oz.) pkg. frozen English peas and carrots, cooked and drained

Directions

1

Preheat oven to 350°. Grease a 9 x 12 baking dish. Boil chicken nuggets in broth until done. Remove chicken and strain broth. Reserve 3 cups. In 4-quart saucepan, melt butter. Add flour, stirring until bubbling and foamy. Do not brown. Whisk in reserved broth. Add salt and pepper, stirring until smooth and thick. Remove from heat. Add mushrooms, peas and carrots and chopped eggs. Pour into casserole. Roll pastry to 14 x 11-inch rectangle. Place on top of casserole. Fold under excess pastry. Do not stretch pastry. Crimp edges with fork. Cut 6 (1-inch) slits in top of pastry. Brush top of pastry with egg mixture. Bake 35 minutes or until golden.