Chicken Pot Pie

Prep Time:

Cook Time:

Season:

15 Minutes

20 Minutes

Fall

Ingredients

2 cups chicken, shredded
1/2 celery root, peeled and diced
1 cup carrots, diced
½ onion, diced
1 tbsp thyme
2 cups chicken broth
4 tbsp butter
4 tbsp flour
½ cup frozen peas
½ cup cream
2 tbsp parsley
1 sheet ruff puff pastry
1 egg, beaten
Salt, to taste
Pepper, to taste

Instructions

Step 1

In a large pot on medium heat add butter. Once melted add onion, celery root, and carrots cook for 5-7 minutes until tender.

Step 2

Add the thyme and cook for 1 minute. Sprinkle flour over cooked vegetables and cook for 1 minute. Slowly add in stock until a thick paste is formed before adding more until a sauce begins to form.

Step 3

Add the shredded chicken and simmer for 5 minutes. Add salt and pepper to taste. Kill the heat and parsley, peas, and cream. Spoon the mixture into a pie dish.

Step 4

Cover with a puff pastry sheet, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Finish with an egg wash.

Step 5

Bake at 400°F for 20 minutes until golden. Let cool, serve and enjoy!

Note: Turkey can also work well in this dish.