- Category: DINNER
A flaky, buttery crust, a creamy sauce, and mix of chicken and vegetables – this homemade chicken pot pie is the ultimate comfort food on the coldest of days!
Ingredients
Instructions
- StepPreheat the oven to 400°F.
- StepIn a Dutch oven or a heavy bottom pot, melt the butter over medium heat.
- StepAdd the onion, celery and carrot. Cook until tender for about 10 minutes.
- StepAdd the garlic and mushroom, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.
- StepAdd the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.
- StepAdd the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.
- StepAdd in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until cheese has melted and the mixture thickens
- StepTransfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with a scissor or knife.
- StepIn a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.
- StepBake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!
