Here is a twist to a basic Chicken Pot Pie that will give the kids a chance to play with their food🤪. (don’t worry mom it’s not a messy)
♥️♥️♥️♥️♥️(5/5)
Ingredients:
1/2 cup butter, Cubed
1/3 cup all -purpose flour
5 cups milk
6 Cup Cubed cooked chicken
1 can (10 3/4 oz) cream of Chicken soup, (undiluted & Condensed)
1/4 cup Lemon Juice (optional)
1/2 tsp. pepper
½ tsp. salt
4 Ckn. bullion Cubes
Directions:
In a Dutch oven, melt butter. When HOT add flour and chicken bullion cubes then stir until blended. Gradually add milk and bring to a boil.
Cook and stir until thick (2 min). Add chicken, soup, lemon juice, pepper and salt. Heat through. Serve over puff pastries
Puff Pastries: 2 boxes of Pepperidge Farm puff pastry shells (frozen) and place on a Cookie sheet and bake @ 425°F for 10-12 min.
NOW it’s time for the kids to play!!! Once the pastries are cool enough, have the kids pop out the centers of each one setting them aside to place on top of your Fricassee-filled pastries.
Cook’n Anytime 