Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy Recipe

Ingredients for Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

• Unsalted Butter
• All Purpose Flour
• Chicken Broth
• Dried Thyme
• 1 bay leaf
• Shallots
• 1/2 cup finely chopped celery
• Carrot
• Fresh Peas
• Fresh Mushrooms
• Idaho Potatoes
• Cooked Chicken
• 1 cup heavy cream
• Frozen Puff Pastry
• 1 egg, beaten
• Water
• Sea Salt & Fresh Black Pepper
• 1-2 tablespoons cornstarch

How to Make Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

1. Preheat oven to 400°F (200°C).
2. Melt 4 tablespoons of butter in a large saucepan over medium heat.
3. Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, until fragrant and nutty (about 1-2 minutes).
4. Slowly whisk in 2 cups of chicken broth until smooth. Bring to a boil.
5. Add 1 teaspoon of dried thyme, 1 bay leaf, 1/2 cup of finely chopped shallot, 1/2 cup of finely chopped celery, 1/2 cup of finely chopped carrots, 1 cup of sliced mushrooms, 1/2 cup of frozen peas, 1 cup of cubed potatoes, and 2 cups of cooked chicken (diced).
6. Season generously with sea salt and freshly ground black pepper.
7. Reduce heat, cover, and simmer until potatoes are tender (10-15 minutes).
8. If needed, thicken the sauce with 1-2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Stir until thickened.
9. Remove bay leaf and discard.
10. Remove from heat and let cool for 5 minutes.
11. Stir in 1 cup of heavy cream.
12. Divide the filling evenly among 4 oven-safe ramekins. Place ramekins on a baking sheet.
13. Brush 4 squares of puff pastry with a beaten egg.
14. Brush the rims of the ramekins with water.
15. Top each ramekin with a puff pastry square, pressing gently to seal.
16. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
17. Remove from oven and let rest for 5-10 minutes before serving.
18. Serves 4