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Chicken pot pie
A nostalgic dinner that's perfect for the coldest days of fall.
SERVES
3
TO
4
Ingredients
- 1 rotisserie chicken, picked and shredded
- 1 cup frozen peas
- 1 cup frozen sweet corn
- 1 cup frozen carrots
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken broth
- Sprig of fresh thyme
- Salt and pepper to taste
- 1 store bought package of puff pastry
Directions
- Melt the butter in a medium sized pot on medium-high heat. Add the flour to make a roux and cook for three to four minutes.
- Whisk in the milk and broth, add the thyme and bring to a boil. Reduce to a simmer and fold in the chicken, peas, carrots and corn. Warm through.
- Transfer the mixture to your favourite size appropriate casserole dish.
- Roll out the puff pastry and place on top of the chicken mixture making sure to tuck in the sides and cut a small vent out for the top.
- Bake for 20 minutes at 375F until the crust is golden and the mixture is bubbling through.
