Chicken Pot Pie

I don’t bake, so I decided to try something that has little baking as possible - chicken pot pie // My mom use to get my siblings and I the frozen ones from Costco - I remember it being such a treat because it wasn’t often that we got them!

INGREDIENTS:

⁃ 2 packages frozen puff pastry 

⁃ 3 cups shredded rotisserie chicken 

⁃ 1 white onion diced

⁃ 3 carrots diced

⁃ 3 celery stalks diced

⁃ 6 garlic cloves minced 

⁃ 5 tablespoons unsalted butter 

⁃ 1 cup frozen peas 

⁃ 1 cup frozen pearl onions 

⁃ 2.5 cups chicken broth 

⁃ 1/3 cup all purpose flour (and extra for puff pastry) 

⁃ 1/4 cup sherry vinegar 

⁃ 1/2 cup heavy cream 

⁃ 2 sprigs fresh rosemary and thyme chopped (extra to garnish if preferred)

⁃ 1 egg scrambled with a splash of water 

⁃ Salt and pepper for taste 

INSTRUCTIONS: 

1. In a large pan add butter to medium heat and let melt. 

2. Add white onion, carrots, celery, garlic and pearl onions and cook until carrots are cooked.

3. Add flour and cook for about 1 minute, stir to make sure ingredients combine and doesn’t burn. 

4. Add broth, sherry vinegar, salt and pepper. Bring to a boil. 

5. Turn to simmer and stir until thickened.  

6. Take pan off heat, mix in chicken, cream, peas, thyme and rosemary. Taste and add more salt and pepper if needed.

7. Turn oven to 425 degrees. 

8. Spread out flour on clean surface to roll out puff pastry. 

9. Once puff pastry is rolled out, cut out circles at least 1 inch larger than bowl you’ll be using to bake the pot pies. 

10. Fill bowls with the pot pie filling and carefully fold puff pastry to top of bowl, making sure to press down on the edges.

11. Brush egg wash all over dough and cut two 1/2 inch slits in top of the pies.

12. Bake in oven for 25 minutes. 

13. Take out of oven and let cool for 10-15 minutes .

14. Serve and garnish with thyme and rosemary if desired.