INGREDIENTS
INSTRUCTIONS 1. Cut chicken thighs into 1 in chunks and store in bowl. 2. Dice up onion finely and store in the chicken bowl 3. Fill a pot with water and let it boil. 4. With a clean cutting board and knife, cut celery, potatoes, and carrots up 5. Add the celery, carrots, and potatoes to the boiling water. 6. Preheat olive or canola oil under medium heat 7. Once hot, add onions and chicken to the pan. Cook until chicken no longer pink and the onions are translucent 8. Once the celery, carrots, and potatoes are soft enough to pierce with a fork drain and add to the chicken and onions. 9. Add cream of chicken. Mix all together. Add peas and corn 10. Lightly oil a pan and unroll puff pastry 11. Fill pan with chicken filling. 12. Unroll more puff pastry to cover. 13. Score the top to ensure no blow outs 14. Give butter glaze 15. Place in a 350 degree oven for 15-25 minutes
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