Serves: 6
Ever had a pot pie without flavour? I’ve had a couple bought ones that just were tasteless, therefore I’ve come up with a version that has layers of flavour you can taste. I used leftover cooked chicken for this so made it even easier to make. If you don’t have cooked chicken you can either buy some or bake three chicken breast in the oven with whichever seasonings you like.
Ingredients
1 package puff pastry thawed
½ cup butter
1 ½ cup chopped onion
1/3 cup flour
3 cups chicken broth
1 cup heavy cream
½ tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp Dijon mustard
2 cups frozen mixed peas and carrots
1 can corn niblets
1 pound cubed cooked chicken
¼ cup chopped parsley
Directions
Preheat oven to 400°F
Unfold 1 pastry sheet onto a lightly floured surface
Roll pastry to 12 inch square and press into a casserole dish, use excess pastry to fill the sides with pastry
Prick pastry thoroughly with a fork and place aluminum foil on to the pastry
Bake for 25 minutes and remove foil, let cool
Melt butter in large saucepan and add onion, cook until onion is translucent
Stir in flour and pour in chicken broth stirring until well combined
Pour in cream and add paprika, rosemary, thyme and Dijon mustard and mix well
Stir in peas, carrots, corn and chicken
Bring to a boil and lower heat to simmer and cook for 30 minutes, stirring occasionally
Take off heat and let sit for 10 minutes
Unfold second sheet of pastry and cut into strips
Using a slotted spoon, scoop chicken mixture into pastry covered casserole dish. We use a slotted spoon so we don't have too much liquid.
Weave strips of pastry over the casserole, using the excess pastry to create the edging
Bake for 45 minutes or until chicken mixture is hot and bubbling and pastry is golden brown
Let cool for 15 minutes and serve with parsley garnish
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