Ingredients
- 2 cups Chicken BreastYou can use chicken breasts or swing by your local market and pick up some rotisserie chicken, or I've actually used turkey left overs.
- 1 sheet Puff PastryFrozen
- 4 tablespoons Butter
- 1/4 cup OnionChopped
- 1/4 cup CeleryChopped
- 1/4 cup CarrotChopped
- Kosher SaltTo Taste
- 2 tablespoons Flour
- 2 cups Milk
- 1/2 cup Heavy Cream
- 1 teaspoon/cube Chicken Bullion
- 1/2 cup Frozen Peas
- 1/2 teaspoon Thymefresh - chopped
- 1 Large eggs
Directions
When it’s cold outside I find myself craving comfort food. But I also work 40+ hours a week I don’t want to spend a lot of time or energy fussing in the kitchen. I want something that’s warm, hearty, tasty but most of all, easy to pull together. This recipe is all of that and more.
Steps
1 Done | Bring the puff pastry out of the freezer so that it can start thawing out while you prepare the pot pie filling. |
2 Done | In a large pot or skillet melt the butter over a medium heat. Add onion, celery, carrots and salt.Saute vegetables until the onions are translucent and the carrots and celery start to get tender. |
3 Done | Sprinkle the flour over the vegetables. |
4 Done | Gradually whisk in milk, heavy cream and bullion. Bring to a low boil.Simmer gently over medium heat until sauce starts to thicken (about 5 minutes). Turn heat to low. |
5 Done | Add cubed/shredded chicken, peas and thyme.Pour chicken into a 9x9 baking dish. |
6 Done | Gently unfold the thawed out puff pastry. Cut into 12 equal strips.Lay puff pastry over the pot pie filling, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of he puff pastry. |
7 Done 30-35 minutes | Put the pot-pie in the ovenThe top of the pastry will be a deep golden brown in color. Let stand for a few minutes before serving. |
