Chicken Pot Pie in a puff pastry crust is a combination of a few recipes… lots of trial and error went into this over the years. Chicken pot pie has always been a family favorite however I make it I have several other recipes that are equally as good It's fun to change it up a little it makes things interesting.

To Prepare the Chicken:

4 boneless, skinless chicken breast halves

3 ½ cups chicken broth

1 carrot, peeled and cut into three pieces

½ medium onion, cut into wedges

1 celery stalk including the leaves, if available, cut into 3-4 pieces

4 peppercorns

½ teaspoon salt

1 teaspoon dried thyme

1-2 sprigs of parsley

For the Pot Pie:

Frozen Puff Pastry

½ medium onion, finely diced

1 stick of butter

The strained broth or chicken broth purchased from the grocery store

Additional chicken broth if needed

3 tablespoons flour

3 tablespoons heavy cream

1 ½ teaspoons dried thyme

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

1 ½ cups frozen pearl onions

1 ½ cups frozen peas (Do Not Use Petite Peas)

1 ½ cups frozen diced carrots

1 small can of mushrooms, drained

1 egg beaten

Method:

Take the puff pastry out of the freezer to thaw (according to package instructions).

Cook the chicken by your preferred method….

If using my method… place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 10 minutes or until chicken is cooked.

Remove the chicken to a plate to cool enough to handle. Dice the chicken.

Strain the broth you cooked the chicken in… and set aside.  Add the thyme, salt and pepper… taste the sauce and make any adjustments you like.

Add the diced chicken, pearl onions. peas, carrots and mushrooms. Mix well.  Remove from heat and set aside.

Place one sheet of puff pastry on a floured work surface. Gently roll out the dough to about 1/8 inch thickness.

Place your casserole upside down on the pastry.

Cut the pastry around the casserole… making sure you have about ½ inch extra around the casserole. This will give you pastry to press down around the rim when you are assembling the pot pies.

Spray cooking oil (butter flavor preferred) into the individual casseroles or one large casserole. Ladle the chicken pot pie filling into the casseroles, to about ½ to ¾ inch from the top. Set aside.

In a small bowl beat 1 egg with 1 tablespoon water. Using a pastry brush, brush the egg mixture around the rim (so the pastry will adhere to it).

Place one pastry cut-out on each casserole… pressing down on the dough that is hanging over the rim.

Brush the egg mixture over the pastry. Using a sharp knife, make three little slits in the pastry to vent it during baking.

Place the casseroles on a foil lined baking sheet (makes for easier transport in and out of the oven as well as catching any spillovers…makes clean-up a snap).

Bake in pre-heated 400 degree F oven for 20 to 25 minutes.