Chicken Pot Pie
1 cup diced potatoes (I left the skins on)
1 cup sliced carrots
1/2 cup butter (1 stick)
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 1/2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken (I used rotisserie)
1 cup frozen peas
1 cup frozen corn
1 sheet puff pastry
1 egg for egg wash ~ if desired
Preheat oven to 400°. Spray a 9x11 inch baking dish with cooking spray.
Place potatoes and carrots in a large saucepan. Add enough water to cover. Bring to a boil. Reduce heat and cook, covered, 8-10 minutes or until vegetables are crisp-tender. Drain.
In a large skillet, melt butter over medium-high heat. Add onion and cook and stir until tender.
Stir in flour and seasonings until blended.
Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened.
Stir in chicken, peas, corn and potato mixture.
Remove from heat.
Pour mixture into prepared pan.
Unroll pastry sheet. With a rolling pin, roll pastry to fit into baking dish. Lay on top of chicken mixture. Cut slits into top of pastry. Brush with an egg wash.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.
Let's go!
Boil the chopped carrots and potatoes
for about 10 minutes...then drain.
Cook the onion in the butter until tender.
Then add the flour and spices and
cook that for a couple of minutes.
Add the milk and chicken broth.
Stir to combine and thicken.
Add the chicken and veggies.
Pour into your prepared pan.
Top with your puff pastry then
brush with beaten egg.
Bake until golden brown and bubbly.
Allow to cool for a few minutes then eat!!
