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Chicken Pie a la Mississippi

chicken pot pie

— Photo byLisa Shin; Food Styling: Margarette Adams; Prop Styling: Angharad Bailey

Serves 4

2 onions, diced

1 – 2 tablespoons olive oil

2 chicken breasts and 2 thighs, skinless and boneless, diced

1/2 cup vegetable or chicken broth

1/4 cup white wine

2 celery stalks, sliced

1 bay leaf

4 tablespoons butter

6 tablespoons flour

Pepper

1 roll frozen puff pastry dough, thawed

1. Preheat the oven to 450° F. In a pan, sauté the onions in the oil. Add the chicken, broth, wine, celery, and bay leaf and simmer 10 minutes.

2. In a separate pan, melt the butter; then add the flour and pepper, whisking briskly for 5 minutes to form a roux.

3. Place the chicken mixture in a 2-quart casserole. Add the roux and stir. Drape the dough over the top and bake for 20 to 25 minutes.

Nutrients per serving: 397 calories, 25g protein, 18g carbohydrates, 2g fiber, 24g fat, 100mg cholesterol, 581mg sodium

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