Servings: six to eight.
A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.
This recipe is excerpted from 150 Things to Make with Roast Chicken.
Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.
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It did not thicken like it should have so i added more roux to get to the correct consistency.I added a 1/2 cup of cream to the recipe.
For the record, butter and shortening (Crisco) contain zero trans fats. I thought this was very good, however, in the future, I would use Abby Dodge's Classic Pie Crust recipe with the technique in her baking video on this website. It made the most wonderful, flaky pie crust I have ever made, and I have been making good pie crusts for many years.
Not bad at all. I used frozen puff pastry (all butter--shortening is loaded with trans fats, don't ya know). I had to use a little more flour and a little less broth to get the desired thickness. But, all in all, well enjoyed by the whole family and a great way to use up leftover chicken.
Wonderful.!!! i would definitely let it thicken more . OR add a couple tablespoons of extra four. Overall its a simple and delicious recipe
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