Puff Pastry Pot Pie


1 package puff pastry
4 tablespoons unsalted butter
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons flour
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Better than Bullion chicken base
3 cups of cooked chicken, chopped into bite size pieces
1/2 cup frozen peas
1/2 teaspoon fresh thyme, plus more for garnish
Egg wash of 1 egg


Allow puff pastry to thaw at room temperature and then gently unfold

In a large pot, melt the butter over medium high heat

Add the carrots, celery, and onion and sauté 3-5 minutes

Sprinkle the flour over the vegetables and stir until combined

Gradually stir in the milk, heavy cream, Better than Bullion, and thyme

Allow sauce to gently simmer on low until thickened (5-10 minutes)

Add the peas heat to low and add chicken and peas. Stir.

Adjust S&P here. Personally I use about 1/2 a tsp. of fresh ground pepper and 1 tsp. of Kosher salt.

Preheat oven to 400 degrees; lay one full sheet of the pastry (3 sections total) into a regular size pie dish

Pour the chicken mixture into dish

Cut the second sheet of puff pastry into 12 equal strips and form a lattice pattern over the chicken mixture

Brush the egg wash over the top of the puff pastry

Bake for 30 minutes, or until the pastry is golden brown and the pot pie is bubbly.

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