- 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
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.
Bring the puff pastry out of the freezer so that it can start thawing out while you prepare the pot pie filling.
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.
Sprinkle the flour over the vegetables.
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.
Add cubed/shredded chicken, peas and thyme.
Pour chicken into a 9x9 baking dish.
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.
Put the pot-pie in the oven
The top of the pastry will be a deep golden brown in color.
Let stand for a few minutes before serving.