One of our most popular and top-rated meals of all time, is Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables that all most people love. It is the very essence of comfort food. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike. Store - bought puff pastry sheets. This savory pie filled with chicken and vegetables in a gravy-like sauce. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or you meat or seafood of choice. All baked under and top with puff pastry . It’s rich with lots of layers of flavor, but it’s humble and old-fashioned comfort food way.
Ingredients
Chicken and Chicken Broth
2- 3 chicken breast; Bone-In
Garlic clove
teaspoon salt and pepper
1/4 chopped onion
5 cups of water
Broil for 30-45 minutes , until fully cooked
Pot Pie Chicken Mixture
4 tablespoon butter
1/4 cup all-purpose flour
4 cups chicken broth/stock- Made from the boiled chicken
1/4 cup heavy cream
chicken bullion cube
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
15 ounce bag frozen peas
1 celery stalked, chopped
2 carrots , chopped
1 1/2 cup rainbow potatoes, cut into quarters
2 cups cooked and shredded chicken
1 tablespoon minced fresh parsley
Puff Pastry Sheets
Frozen puff pastry sheets :thawed
1 large egg, white only ,lightly beaten with 1 tablespoon water
Instructions:
Preheat the oven to 400 degrees F.
Place chicken in a pot over medium to medium high heat ; add all ingredients and boil until done.
Once chicken is done take out of chicken broth/stock set both aside to cool.
Add the butter to a medium saucepan over medium heat. Once melted, add celery ,carrots, and rainbow potatoes, cook for 2 minutes, stirring occasionally.
Whisk in the flour and cook for 30 seconds, continuing to whisk.
Gradually add the chicken broth to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes or until vegetables soften whisking the occasionally .
Add half and half ,chicken , thyme , parsley and season with salt, black pepper, chicken bullion cube. let simmer for 1 minute. Stir in the peas.
Transfer the chicken mixture to an casserole dish.
If necessary, roll out the puff pastry use a biscuit cuter to make round puff pastry rounds. Place the puff pastry rounds.
Whisk together the egg white with the water. Brush a little of this egg wash on the puff pastry.
Bake until the pastry is golden, about 15 to 20 minutes.
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