Chicken Pot Pie
Ingredients
- 4 tbsp butter
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 1/4 cup carrot chopped
- 1/4 tsp salt
- 2 tbsp flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 tsp "Better Than Bullion" chicken base
- 2 cups chicken cooked and chopped
- 1/2 cup frozen peas
- 1/2 tsp fresh thyme plus more for garnish if desired
- 1 sheet frozen puff pastry
- 1 egg beaten slightly with a fork
Instructions
-
Allow puff pastry to thaw at room temperature and then gently unfold.
-
In a large pot, melt butter over medium high heat.
-
Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
-
Sprinkle flour over vegetables and cook for 1-2 minutes.
-
Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
-
Simmer gently over medium heat until sauce begins to thicken (5 minutes).
-
Turn heat to low, and add chicken, peas and thyme.
-
Preheat oven to 400 degrees.
-
Pour chicken mixture into a 9 x 9 baking dish.
-
Cut puff pastry into 12 equal strips.
-
Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
-
Using a pastry brush, brush egg onto the top of the puff pastry.
-
Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
-
Cool for 5 minutes before serving.
Leave a Reply