Chicken Pot Pie
Chicken pot pie is that one dish that instantly transports me back to my childhood. It's super cozy and comforting. A great meal for the colder months the whole family will love.
Ingredients
- 3 tbsp butter salted
- 1/2 yellow onion diced
- 1/2 shallot diced
- 1 cup baby bella mushrooms diced
- 3 cloves garlic minced
- 3 celery stalks diced
- 1 cup frozen veggies
- 2 cups Rotisserie chicken shredded
- 2 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 sprigs fresh thyme leaves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp Tony's no-salt Creole seasoning
- 1 tsp chicken bouillon paste
- 1/4 tsp black pepper
- salt to taste
- 1 pack of puff pastry 2 sheets
- 1 egg yolk + 2 tbsp water
Instructions
- Preheat oven to 400 F.
- In a large pot, over medium heat add in butter. Once butter begins to bubble, add yellow onion, mushrooms, diced celery, shallot and fresh thyme. Cook until fragrant, stirring often. About 3 minutes. Add in minced garlic. Continue to stir and sautè veggies until softened.
- Next, add in 2 tbsp of flour. Stir to coat the veggies. Then, slowly whisk in chicken broth. Stirring frequently until the liquid thickens. Season with onion powder, garlic powder, Italian seasoning, black pepper and salt to taste
- Add in shredded chicken, and mixed vegetables. Allow to simmer then stir in the heavy cream.
- In a greased cast iron skillet, add a sheet of puff pastry. Pop in the oven for 7-minutes until the puff pastry puffs up. Remove from the oven, then add the pot pie filling on top.
- On a flat surface, unfold the second puff pastry and cut into even squares or rectangles. (I recommend doing this while the puff pastry is slightly cold)
- Transfer pot pie mixture into the baking dish. Top with puff pastry squares making sure the top of the pie is covered.
- Combine 1 egg yolk and 2 tbsp of water. Brush egg wash on top of the puff pastry. Bake in the oven for 30-40 minutes or until the crust is puffed and golden.
- Remove from the oven, top fresh thyme. Allow the pot pie to cool before serving.