|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken pot pie is a hearty autumn or winter meal that never fails to please. When it exits the oven, golden brown and steaming, it always elicits happy anticipation from my family.
Along with being a crowd-pleaser, this recipe is incredibly easy to make. The key is the frozen puff pastry dough, which cuts the preparation time down significantly (just be sure to choose kosher frozen puff pastry dough, which obviously is not kosher for Passover but will work fine throughout the rest of the year).
This recipe is also a great way to use cooked chicken you have left over from making soup—in fact, the pot pie goes well with the soup in a meal (providing you don't think that's too much chicken all at once).
Pareve margarine and non-dairy creamer make it possible for a creamy chicken pie to be kosher. When purchasing margarine, there are several brands that are pareve; look for Fleischmann's margarine in original or light, salted or unsalted or Smart Balance (all products except for Spreadable Butters and Buttery Burst Spray).
It's not a margarine, but you also could consider trying Earth Balance—all Earth Balance spreads and baking sticks are made from a proprietary blend of vegetable oils and are OU Kosher and pareve, along with being vegan and gluten free. In fact, the brand has developed a bit of a following among those who have soured on traditional margarine.
Serve this kosher chicken pot pie for Shabbat lunch or a Sukkot holiday meal.
2 tablespoons pareve margarine
1 medium onion, chopped
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
1 cup non-dairy creamer
2 to 2 1/2 cups cubed cooked chicken
1 (10-ounce) bag frozen peas and carrots
1 sheet kosher puff pastry dough, defrosted
1 large egg, beaten
Gather the ingredients. Preheat oven to 375 F (190 C).
Melt margarine and sauté onion until golden.
Blend in flour, salt, and pepper. Cook over low heat for 1 minute.
Stir in chicken broth and creamer. Stir until thickened and bubbling.
Stir in chicken and vegetables. If more liquid is needed, add more soup or creamer. Adjust seasonings according to taste.
Pour mixture into a 9 x 13-inch casserole dish or individual ramekins.
Roll out enough to dough to cover the top of the dish. Place dough over the mixture and adhere to the sides of the dish. Brush dough with beaten egg. Puncture the dough with a fork in several places so steam can escape.
Bake for 35 to 40 minutes or until golden brown.