Good morning! I tried my hand at chicken pot pie for the first time last weekend, and the results were too good not to share! I'm not sure I'd ever even tried chicken pot pie (I was against meat in pies for most of my youth, for some reason), but it sounded delicious and just right for the colder weather we've been getting. Also, there's not much that's topped with a puff pastry crust that I won't eat. Find the recipe below (adapted from Bon Appetit)!
Chicken Pot Pie
- 1/2 stick of butter
1 tablespoon fresh rosemary
1/3 cup of AP flour
3 cups low-sodium chicken broth
1 cup whole milk
Kosher salt and freshly ground black pepper
3 cups of shredded chicken
1/4 of an onion, diced
1 cup of frozen peas, thawed
1 cup of frozen carrots, thawed
1 sheet frozen puff pastry, thawed in refrigerator
1 large egg, beaten for brushing
1. Preheat oven to 400, and melt your butter over medium heat in a large skillet. Once melted, add your diced onion and rosemary, and saute for 4 minutes. Add your flour and stir repeatedly until the mixture is golden brown, for about 6 minutes. Whisk in your broth, 1/2 a cup at a time. Then, whisk in milk and add salt and pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, whisking throughout, until the mixture is thick enough to coat a spoon. Add your peas, carrots, and chicken. Next, stir in your hot sauce + Worcestershire sauce.
2. Pour your filling into a greased baking dish, and top with your pastry crust. Press the edges to your dish to seal, and brush the entire crust with your egg wash. Feel free to add a pretty touch, like these little rosemary leaves!
3. Place dish on a rimmed baking sheet (to catch any spills!), and bake for 20 minutes. Then, reduce heat and bake for another 30 minutes.
4. Let sit for 10 minutes after baking, then serve warm. Enjoy!
Thanks for reading! Have a fun Wednesday, and we'll be back next week with a twist on classic cookie cutter sugar cookies for Santa!