Chicken Pot Pie
Classic comfort food. Filled with saucy chicken and vegetables.
Ingredients
Whole roasted chicken
1 onion - small dice
3 carrots - quarter rounds
1 celery stalk - small dice
2 russet potatoes - 1/4" dice
1/2 cup frozen peas
2 Tbsp thyme
1/2 cup butter
5 cups chicken stock
1 pkg puff pastry
3/4 cup flour
1 egg + 1 Tbsp water
Directions
- Shred chicken and set aside.
- In a large sauce pan, heat the butter until melted and add the onion, potatoes and carrots, and cook until tender, about 10-15 minutes.
- Add the celery, mushrooms and herbs and cook until mushrooms are softened.
- Add in the flour and stir to coat vegetables well, cook for 2-3 minutes.
- Slowly start adding in the stock, stirring as it thickens.
- Add the peas and season to taste.
- Add the shredded chicken to base along with cream if desired.
- Let slowly simmer additional 10-15 minutes; once thickened until all vegetables are soft.
- Roll out puff pastry and cut into container shape.
- Ladle vegetable/chicken mixture into crocks and top with puff pastry round. Brush with egg wash and bake until tops are puffed and flaky, about 15 minutes.