July 7, 2009

Pot Pie

Karla Ward

1 frozen puff pastry sheet
1/4 - 1/2 pound bacon
2 cloves garlic, pressed (or minced)
1 bunch green onions
1 package fresh sliced mushrooms
2 tablespoons flour
1 1/4 cup chicken broth
1 bunch fresh broccoli, separated into florets
Salt, pepper, herbs
Thaw out the pastry sheet as you work with the rest of the recipe. Brown the bacon and remove from pan reserving the bacon grease. Brown the garlic and onion in reserved drippings, then add the mushrooms and cook for a few minutes until they are getting soft. (If you don't have enough bacon grease to do this, you can add a little cooking oil at this point). Stir in flour and then slowly add the broth. Add the broccoli, salt and pepper. I also add some herbs that I bought in France, so I don't know what you would substitute, but you could try rosemary, sage, thyme, etc. Cover and cook until broccoli is tender. Put everything in a 10 inch pie pan. Roll the pastry sheet out until it's about 12 inches square. Cover the pie pan and seal around the edges. Cut slits in the top for the steam and bake for about 25 minutes at 425 degrees.

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