Have you ever come across a recipe on pinterest or instagram and you thought it looked too good to be true? That if you attempted to make it yourself it would never look as professional? Everyday? Yep, me too. I had that same feeling when I spotted this chicken pot pie recipe from Julie of Lovely Little Kitchen, and boy was I wrong. I originally gave this pot pie a whirl a few months ago and even on my first try it came out looking top notch. It’s so easy to pull together and absolutely delicious. This recipe is a win – win – win and a guaranteed crowd pleaser.
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped carrots (I used closer to 1/2 cup)
- 1/4 cup chopped celery
- 1/4/ teaspoon salt
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Better Than Bullion chicken base (found near the chicken stock)
- 2 cups chicken, cooked and chopped (I used rotisserie to save time)
- 1/2 cup frozen peas
- 1/2 teaspoon fresh thyme
- 1 sheet puff pastry
- 1 egg
Preheat oven to 400 degrees and thaw the puff pastry.
In a large pot melt butter over medium heat.
Add onion, celery, carrot and salt and saute until vegetables are tender.
Sprinkle flour over vegetables and cook for 1 -2 minutes.
Slowly stir in milk, heavy cream and chicken base, and bring to a boil.
Simmer gently over medium heat until sauce begins to thicken.
Turn heat to low and add in chicken, peas and thyme.
Pour chicken mixture into a 9 x 9 baking dish. (I didn’t have a dish this size handy so I used a pie dish)
Cut puff pastry into 12 equal strips. (Using a pizza cutter makes this part way easy)
Lay the strips over the chicken mixture, weaving them to form a lattice pattern.
Whisk the egg and brush onto the top of the puff pastry,
Bake for 30 – 35 minutes until the puff pastry is golden brown.