Classic Chicken Pot Pie
Simple, hearty comfort food – the classic chicken pot pie is easier than you may think!
- 1 pounds chicken breast (boneless, skinless)
- 1 ½ cups low sodium chicken broth
- ½ cup half & half
- 3 tablespoons butter
- 1 medium red skinned potato (diced)
- 1 medium yellow onion (diced)
- 2 carrots (diced)
- 2 ribs celery (sliced)
- 4 ounces mushrooms (diced)
- Salt and pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup frozen peas (thawed)
- 1 tablespoon fresh thyme
- 1 large egg (beaten)
- 1 puff pastry sheet (cut into 5″ squares)
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Place a large sauce pan over medium high heat. Add 1 tablespoon olive oil and heat until rippling.
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Add the chicken and cook, stirring occasionally, until cooked through and golden.
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Add the broth to the chicken, and bring to a boil over high heat. Cook for 3-4 minutes.
- Remove chicken to cutting board to cool. Strain broth and reserve.
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Return the pan to medium high heat. Add 1 tablespoon butter, and melt.
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Sprinkle onion, celery, carrots, potatoes, and mushrooms with salt and pepper and saute in butter for 10-15 minutes until tender.
- Add flour to sauté mixture and cook stirring constantly for 1 minute.
- Combine reserved broth and half and half and gradually pour into vegetable mixture. Cook over medium heat until thickened and bubbly, stirring constantly.
- Add peas, chicken, and thyme and cook additional 3 minutes.
- Divide into 4 individual ramekins or oven-safe bowls. Cover each ramekin with puff pastry, crimping edges.
- Gently score the top of each pastry using a sharp paring knife, making a cross-hatch pattern. Brush shells with beaten egg and then cut slits to allow steam to escape.
- Bake 40-50 minutes until crust is golden brown. Let rest 10 minutes before serving.
Chef J. - The Culinary Evangelist 
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