Chicken Pot Pie
By
Theresa Vieira
@YummyTummies
1
When we lived up north there was a little diner that had the best chicken pot pie and when we moved that was one of the things we missed. I tried so many and could never find one we loved as much as that. So I decided I would try to make it after many tries my husband and kids told me "you finally did it, its awesome".
Rating:
★★★★★ 1 vote
Serves:
4-6
Prep:
20 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 1
- rotisserie chicken, shredded
- 4 1/2-5 c
- chicken stock
- 1 1/2 stick
- butter, unsalted
- 1 small
- yellow onion, diced
- 3/4 c
- flour
- 1/4 c
- heavy cream
- 2 c
- carrot, diced, tiny
- 2 c
- peas, frozen
- 3 small
- potatoes, gold or yukon, diced, tiny
- 1 tsp
- salt and pepper
- 1 Tbsp
- parsley, italian, finely chopped
- 1
- egg (egg wash)
- 1 box
- puff pastry sheet, thawed
How to Make Chicken Pot Pie
- 1Preheat oven to 375 degrees.
- 2Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
- 3Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
- 4Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the shredded chicken and peas.
- 5Divide the filling among 4 ovenproof bowls. With the puff pastry cut out 4 large circles to cover the individual pies. Brush the egg wash over the pastry and sprinkle with salt & pepper. Make a slit on top of each pie.
- 6Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!
