Puff Pastry Pot Pie


1 package puff pastry
4 tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tablespoons flour
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Better than Bullion chicken base
2 cups of cooked chicken, chopped (I use a rotisserie, white and dark meat!)
1/2 cup frozen peas
1/2 teaspoon fresh thyme, plus more for garnish
1 egg, beaten slightly


  1. Allow puff pastry to thaw at room temperature and then gently unfold
  2. In a large pot, melt butter over medium high heat
  3. Add onion, celery, carrot, and salt and sauté until vegetables start to get tender
  4. Sprinkle flour over vegetables and cook for 1-2 minutes
  5. Gradually whisk in milk, heavy cream and Better Than Bullion; bring to a slow boil
  6. Simmer gently over medium heat until sauce begins to thicken (5 minutes)
  7. Turn heat to low and add chicken, peas, thyme, S&P
  8. Preheat oven to 400 degrees; lay one sheet of the pastry into a regular size pie dish
  9. Pour chicken mixture into dish
  10. Cut second sheet of puff pastry into 12 equal strips
  11. Lay pastry strips over chicken mixture, weaving it together to form a lattice pattern
  12. Using a pastry brush, brush egg onto the top of the puff pastry
  13. Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
  14. Cool for 5 minutes before serving

*Recipe slightly modified from Lovely Little Kitchen