Original Pot Pie Recipe
roasted chicken, peas, corn, creamy filling. puff pastry
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Ingredients
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Filling
Crust
Method
Filling Preparation
Add Liquid
Slowly whisk in the chicken broth and bring the mixture to a simmer. Continue to stir until the mixture thickens, approximately 5 minutes.
Combine Ingredients
Add the shredded roasted chicken, frozen peas, frozen corn, heavy cream, salt, black pepper, and dried thyme. Stir well to combine and let it cook for an additional 5 minutes. Remove from heat and set aside to cool slightly.
Crust Preparation
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare Puff Pastry
On a lightly floured surface, roll out the puff pastry sheets to fit your pie dish. Place one sheet into the bottom of the dish, pressing gently to fit.
Fill the Pie
Pour the chicken filling into the prepared pie crust, spreading it out evenly.
Top with Pastry
Cover the filling with the second sheet of puff pastry. Seal the edges by crimping them with a fork. Cut slits in the top for steam to escape.
Bake
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
