Chicken Pot Pie

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Издатель
Ingredients:

1/2 cup salted butter
1 1/2 cup carrots
1 cup celery
1 medium yellow onion
3 cloves garlic, minced
1 cup peas
1 cup corn
1/2 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
3 cups shredded chicken
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme
1/2 tsp black pepper
1 pack puff pastry
1 egg, for wash

Directions:

1. Preheat oven to 375°F.
2. Shred 3 cups of rotisserie chicken. Set aside.
3. In a pot over medium heat, melt the butter and add the vegetables.
4. Add the all-purpose flour, chicken broth, heavy cream, shredded chicken, and seasonings. Mix until combined and to your preferred consistency.
5. Grease a pie dish and place the puff pastry. Add the filling and layer the rest of the puff pastry on top. Brush the egg wash on top.
6. Bake for 45 minutes, or until the top is a light golden-brown color.

Enjoy!

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