0 recipes from contoocook and beyond


4 cups chicken stock
l large onion
l small red pepper
3-4 carrots, diced fairly large
3 stalks celery, cut l/2″ pieces
3-4 med potatoes, diced fairly large
4-5 cups diced cooked chicken
5 tbsps. butter
6 tbsps. flour
l tsp. sage
l tsp. rosemary
l tsp. thyme
l bay leaf
l clove garlic
Melt butter in pan and saute red pepper, onion and garlic until soft and wilted (about l0 mins or so). Slowly add flour by tablespoon ful to make a roux. Cook out until all absorbed. Bring chicken stock to a boil and add all herbs and bay leaf. Add potatoes, celery, carrots. Cook gently until veggies are tender. Remove veggies from stock and slowly add onion & pepper mixture,, whisking constantly until stock thickens. Add chicken and cooked veggies.
Place in gratin dish. Cook at 350 for about 25 mins or until bubbly.
Cook puff pastry cutouts according to box directions (can be done early in day). When chicken pie is hot place puff pastry puff on top and serve immediatley. (do not put pastry on pie during oven cooking time – wait till ready to serve) (they will soften and become soggy – make sure pastry is at room temp. first.
This will generously serve 6 people. (this is a combination of recipes) make sure you brush pastry with egg before you bake them.

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