Honestly, I probably would have never made this, had Travis not expressed his LOVE for chicken pot pie. My only experience with them are passing by them in my grocery freezer section...ha! So as a lot of us do...I resorted to Pinterest for something that didn't seem too intimidating!
I think it did pretty darn good! I've made this about two times now, and it's a hit with the mister! Check out the recipe below.
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 teaspoon salt
- 1 stem fresh rosemary (chopped)
- 2 tablespoons flour
- 2 cups milk (or almond)
- 1/2 cup heavy cream
- 1/2 bullion cube
- 2 cups cooked chicken, chopped
- 1/2 cup frozen peas
- 1/2 teaspoon chopped fresh thyme or rosemary, plus more for garnish if desired
- 1 egg, beaten slightly with a fork
- 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 8 x 8 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide.
- 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 top of the puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.
- Simon Says, Eat!
Remember, if you like more veggies, add it in! Same goes for the chicken! Let me know how you guys like it or what you have found to be the key for a great pot pie!