Chicken Pot Pie
By
Theresa Vieira
@YummyTummies
2
★★★★★ 1 vote5
Ingredients
-
1rotisserie chicken, shredded
-
4 1/2-5 cchicken stock
-
1 1/2 stickbutter, unsalted
-
1 smallyellow onion, diced
-
3/4 cflour
-
1/4 cheavy cream
-
2 ccarrot, diced, tiny
-
2 cpeas, frozen
-
3 smallpotatoes, gold or yukon, diced, tiny
-
1 tspsalt and pepper
-
1 Tbspparsley, italian, finely chopped
-
1egg (egg wash)
-
1 boxpuff pastry sheet, thawed
How to Make Chicken Pot Pie
- Preheat oven to 375 degrees.
- Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
- Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
- Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the heavy cream, now stir in the shredded chicken and peas.
- Divide 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.
- Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!