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Ingredients
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Filling
Method
Preparation
- 1
Cook the Vegetables
In a large skillet over medium heat, add a bit of oil and sauté the onions, carrots, celery, and garlic until they are tender, about 5-7 minutes.
- 2
Prepare the Filling
Add the diced potatoes, peas, thyme, salt, and pepper to the skillet. Pour in the chicken broth and bring to a simmer. Cook until the potatoes are tender, about 10 minutes.
- 3
Add Cream and Chicken
Stir in the heavy cream and cooked chicken, mixing well. Let the filling simmer for an additional 5 minutes until thickened. Remove from heat.
- 4
Assemble the Pot Pie
Preheat your oven to 400°F (200°C). Roll out the puff pastry and fit it into a pie dish. Pour the chicken and vegetable filling into the crust. Cover with another layer of puff pastry, sealing the edges and cutting slits for steam to escape.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let cool slightly before serving.
