*-- Creamy Chicken Pot Pie * Pies - Pot Pies- Easy - Yummy--*

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 tablespoons unsalted butter, sliced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 teaspoons shallots, minced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1/2 cup fresh peas (or frozen)
• 1 cup fresh mushrooms, diced
• 1 1/2 cups idaho potatoes, diced
• 1 1/2 cups cooked chicken, diced
• 1/2 cup heavy cream
• 1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
• 1 egg, beaten with
• 1 teaspoon water
• sea salt & fresh black pepper, to taste
• cornstarch, to thicken, if necessary

Recipe

• 1 preheat an oven to 400ºf.
• 2 in a large saucepan over medium heat, melt the butter.
• 3 add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
• 4 slowly add the broth, whisking until smooth, and bring to a boil.
• 5 add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
• 6 sea salt and pepper (to taste).
• 7 simmer, covered until the potatoes are tender, 10-15 minutes.
• 8 thicken with cornstarch if necessary.
• 9 remove bay leaf and discard.
• 10 remove from heat and let cool for 5 minutes.
• 11 add heavy cream.
• 12 divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
• 13 brush the puff pastry squares with the egg mixture.
• 14 brush the rims of the bowls with water.
• 15 place 1 pastry square on top of each bowl, pressing lightly on the edges.
• 16 bake until the pastry is puffed and golden brown, about 15-20 minutes.
• 17 remove from oven.
• 18 let rest for 5-10 minutes before serving. serves 4.