Description

Don't buy those frozen chicken pot pies. Make your own homemade ones at home. The crust is crispy and golden on the outside and the it's creamy, rich and full of delicious flavor on the inside.

Ingredients

• 2 lb. cooked, boneless, skinless chicken, shredded
• salt and freshly ground black pepper, to taste
• 4 T. unsalted butter, at room temperature
• 4 T. all-purpose flour
• 2 c. chicken broth/stock, good-quality
• 1/2 lb. potatoes, cut into small cubes
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, minced
• 1/2 c. carrots, peeled and cut into small cubes*
• 1/2 c. frozen peas or shelled fresh peas*
• 1/2 c. frozen or fresh corn*
• 1/2 c. chopped green beans, fresh or frozen*
• cayenne pepper, to taste, optional
• 2 T. heavy cream
• 1 good quality puff pastry sheet, thawed
• 1 egg, beaten

Steps

1. Melt butter in a large pot; add flour; whisk constantly to form a roux, without any lumps. Add chicken broth/stock; whisk for 2-3 minutes, until the sauce is smooth and thickened.
2. Season with salt, pepper and cayenne pepper; add the cream; stir to combine. Add shredded chicken, diced potato, garlic, onion and all vegetables to the sauce; stir to combine. Cook on medium-low for 2-3 minutes, adjusting seasoning, if necessary. (Adjust seasoning constantly while preparing the filling. Adding the vegetables and chicken dilutes the flavor of the sauce so don’t forget to check seasoning with salt and pepper.)
3. Transfer filling into container; chill in the refrigerator for 1 hour, or until cool.