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Serving of chicken pot pie in a bowl
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Chicken (or Turkey) Pot Pie With Puff Pastry
Ingredients
  • 2 T olive oil
  • 1 C carrots sliced thin
  • 1 Medium onion diced
  • 1 C potato diced ½”
  • 1 C peas
  • 1 C corn
  • 2 cloves garlic - minced
  • 2 bay leaves
  • 1 tsp each - sage, marjoram, parsley, thyme, if using fresh herbs, 1 tbs each
  • Salt and Pepper
  • ⅓ C white wine
  • 1 tsp dijon mustard
  • ⅓ C flour
  • 2 ½ C chicken or turkey broth
  • 2 ½ C chicken or turkey chunks
  • 1 sheet Puff pastry thawed
  • 1 ea egg/1 T water beaten
Instructions
  1. In a pot, saute carrots, onions, potatoes, peas, and corn in oil until tender. Add minced garlic and herbs, salt and pepper, fry 1 minute.
  2. Add wine and mustard and mix well, then add flour. Stir about 1 minute then slowly add chicken broth. Add more flour or broth to get the right consistency (I like mine thick).
Baking Instructions
  1. Preheat oven 350°. Roll and cut puff pastry into 6 equal squares (4”). Options: Cut to fit your preferred serving dish and use a toaster oven in warm weather.
  2. Place on sprayed baking sheet and brush tops with egg wash (egg/water). Bake 20 minutes or until golden brown.
Serving Time
  1. Pour chicken mixture into bowls (square if you have them) and top with puff pastry…...enjoy!!!