Easy Kosher Chicken Pot Pie

Name: Easy Kosher Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Kosher,American
Ingredients: 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

A creamy and delicious kosher chicken pot pie, perfect for a Shabbat lunch or Sukkot holiday gathering.

⭐ 4 (31 reviews) Prep: 15 minCook: 40 minTotal: 55 minYields: 8 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Kosher American

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Instructions

Preheat oven to 375 F (190 C).
Melt margarine and sauté onion until golden.
Stir in flour, salt, and pepper; cook for 1 minute over low heat.
Gradually add chicken broth and creamer, stirring until the mixture thickens and bubbles.
Mix in chicken and vegetables, adding more liquid or creamer if needed, then adjust seasonings.
Pour the mixture into a 9x13-inch casserole dish or individual ramekins.
Cover the dish with rolled dough, pressing it to the sides. Brush the dough with beaten egg and puncture it with a fork.
Bake for 35 to 40 minutes, until golden brown.

Nutritional Info (per serving)

Calories: 372 kcal

Carbohydrate: 24 g

Cholesterol: 64 mg

Fiber: 2 g

Protein: 15 g

Saturated Fat: 7 g

Sodium: 629 mg

Sugar: 3 g

Fat: 24 g

Unsaturated Fat: 0 g