Chicken Pot Pie
Serves 4-5
INGREDIENTS:
1 sheet frozen puff pastry
4 Tbsp. Butter
¼ c. chopped onion
¼ c. chopped celery
¼ c. chopped carrot
¼ tsp. salt
2 Tbsp. flour
2 c. milk
½ c. heavy cream
2 tsp. chicken bouillon base
2 c. cooked chicken, chopped
1 c. frozen mixed vegetables
¼ tsp. thyme
1 egg, beaten slightly with a fork
INSTRUCTIONS:
1-Allow puff pastry to thaw at room temperature then gently unfold.
2-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.
3-Sprinkle flour over vegetables and cook for 1-2 minutes.
4-Gradually whisk in milk, heavy cream, and bullion. Bring to a slow boil. Gently simmer over medium heat until sauce begins to thicken.
5-Turn heat to low, add chicken, frozen vegetables and thyme.
6-Pour chicken mixture into a 9x9” baking dish or casserole dish.
7-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 the egg onto the top of the puff pastry.
-Bake at 400 degrees for 30-35 minutes. The top of puff pastry will be a deep golden-brown color. Allow to cool 5 minutes before serving.