Try this Chicken Pot Pie with Rough Puff Pastry Pt 3 recipe, or contribute your own.
Suggest a better descriptionroasting oven. I divided it out into about 8-10 smaller (1 lg. serving portion each) baking dishes, and covered each dish with puff pastry, and when almost cooled put the dishes on a cookie sheet straight into the freezer uncovered. Once they were frozen, I put each dish into an air vaccum sealable bag, and vaccumed the air out and sealed the bag, and put them back into the freezer. Whenever I didnt want to cook, I would just get one of these out of the freezer and remove from the bag, and place it on a cookie sheet in the oven and cook for about 60 minutes. They are GREAT, and the pastry is very flaky and has a wonderful taste. I used the pearl onions from a jar, but think they were the only part that didnt come out so good. They became limp and soggyish thru all the cooking and freezing, but they were not that bad. I havent seen fresh pearl onions in the produce counters around here. Recipe by: fromTauntons Fine Cooking Magazine, Feb-Mar 96 Issue Posted to MC-Recipe Digest by Carolyn Cloe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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