Homemade Chicken Pot Pie with Homemade Puff Pastry
INGREDIENTS
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1 pound Boneless, Skinless Chicken Breasts (I used leftover cooked chicken from a roasted chicken)
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1 stick of Butter, divided
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2 whole Carrots, peeled and diced small
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2 Celery Stalks, diced small
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1 cup Diced Cooked Potatoes ( I used 4-6 red potatoes, peeled, diced and par-boiled)
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1 medium Yellow Onion, peeled and diced small
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1 cup Frozen Peas
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1/2 cup Frozen Corn
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3 cups Chicken Broth, warmed
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1-1/2 cups Whole Milk
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1/2 cup Flour
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2 teaspoons Kosher Salt, more or less to taste
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1/2 teaspoons Black Pepper, more or less to taste
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1 tablespoon Dried Parsley
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1 teaspoon Chopped Fresh Thyme
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1 teaspoon Poultry Seasoning (or more to taste)
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6 (10-ounce) Ramekins (I made this is a 13 x 9 pan)
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Puff Pastry
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1 3/4 cup flour
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1/4 tsp. salt
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1/2 tsp. baking powder
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1 Tbsp. sugar
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1 cup butter, frozen and cut into slices
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1/2 cup sour cream
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