Creamy Chicken Pot Pie

Ingredients:

• For the Filling:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 cups cooked chicken, shredded (preferably breast or thigh)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper, to taste
• For the Crust:
  • 1 package (about 14 oz) puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions:

Introduction:

Chicken pot pie is a comforting meal perfect for any day of the week. Packed with vegetables and a creamy sauce, enveloped in a flaky, buttery crust, it’s a crowd-pleaser that brings warmth to any meal.

Body:

1. Preheat Oven and Prepare Vegetables:
   • Preheat your oven to 400°F (200°C).
   • In a large pot or deep skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
2. Cook Vegetables:
   • Stir in carrots and celery, cooking until they begin to soften, about 5 minutes.
   • Add the frozen peas and cook for another 2 minutes.
3. Make the Filling:
   • Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
   • Gradually pour in the chicken broth and heavy cream, stirring continuously until the mixture comes to a simmer and thickens.
   • Add the cooked chicken, thyme, salt, and pepper. Stir until everything is well combined and the chicken is heated through. Remove from heat.
4. Prepare the Crust:
   • Roll out the puff pastry to fit the size of your baking dish if necessary. If you are using individual ramekins as shown in the image, cut out pastry lids that will fit over the tops.
5. Assemble and Bake:
   • Spoon the filling into a large baking dish or divide among individual ramekins.
   • Cover with the puff pastry, pressing down at the edges to seal. Brush the pastry with beaten egg.
   • Make a few slits in the pastry to allow steam to escape.
   • Bake in the preheated oven for 25-30 minutes, or until the crust is puffed and golden brown.

Conclusion:

Let the pot pie rest for a few minutes before serving to allow the filling to set slightly. This delicious chicken pot pie is best enjoyed hot, offering a satisfying crunch of the crust followed by the creamy, flavorful filling. Perfect for a comforting family dinner!

Enjoy this classic dish that will surely bring smiles to your dining table!