Diary of a Chef · Just Chefn Around

Chicken Pot Pie

1 hour 10 minutes · 6 servings

By Diary of a Chef

Ingredients

• 3 cups cooked chicken, pulled into bite-size pieces
• 6 tbsp unsalted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1 cup whole milk
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• 2 tbsp dry sherry (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 puff pastry sheet, thawed
• 1 egg, beaten

Instructions

1. 1Cook the filling

   Melt butter over medium. Onion, carrot, and celery until soft. Flour in — stir 1 minute. Stock and milk in a stream. Simmer until it coats a spoon. Chicken, peas, thyme, sherry, salt, pepper.

2. 2Top and bake

   Filling into the dish. Pastry on top — trim, crimp, cut 3 slits. Egg wash. Bake at 400°F until the pastry is puffed and deep gold and the filling is bubbling.

3. 3Rest

   Rest 10 minutes so the gravy sets. Cut like a pie.