Thank you for your interest!
Thank you for your interest!
There will be no Cossayuna Pantry Service on Tuesday, November 3rd due to the mid-term election. The Cossayuna Pantry is located in the Cossayuna Fire Department, which is a polling site.
The Greenwich Pantry will remain open on:
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- Monday, November 2nd from 3:30 - 7:30 PM
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- Wednesday, November 4th from 9:00AM - 12:30PM
Need extra food support? Visit www.comfortfoodcommunity.org/resources
About the Recipe
An easy spin on a classic recipe made with kitchen basics and topped with biscuit dough, puff pastry, or pie crust.
Ingredients
½ cup butter (1 stick)
2 cups carrots, ¼ in sliced
1 cup celery, ¼ in sliced
1 cup chopped onion
½ cup flour
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 cup milk
1 cup broth (chicken or veggie)
3 cups rotisserie or any cooked chicken
single pie crust, puff pastry or biscuit dough
Preparation
Heat oven to 425 F.
Melt butter in a deep skillet. Add onion, celery, carrots to the butter and sauté for 5 minutes, until onions are translucent.
Add flour, salt, pepper, and garlic powder and cook for 2 minutes
Slowly add the milk. Once that is fully incorporated, slowly add the broth. Simmer, whisking continuously until mixture has thickened.
Add chicken to the sauce.
You can either enjoy it as is with your favorite bread or you can lay pre-made pie crust, biscuit dough, or puff pastry over the top and bake. If you are baking with pastry, scramble an egg and brush over the top. Bake until pastry is golden brown and filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you'd like.