Chicken Pot Pie
Ingredients:
2 tbsp olive oil
2 tbsp butter
1 small onion, diced
1 cup diced carrot
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
1 tsp dried thyme
2 tbsp all purpose flour
2 cups chicken broth
½ cup heavy cream
2 cups shredded chicken
1 cup frozen peas
puff pastry
beaten egg
Instructions:
Add olive oil and butter to a skillet on medium high heat.
Add the diced onion and diced carrots, and saute for 2-3 minutes until the vegetables have softened.
Add salt, garlic powder, black pepper, and thyme, and cook the vegetables in the spices for a minute.
Add flour, and saute for 1 to 2 minutes.
Add chicken broth and heavy cream, then bring the mixture to a boil so the cream can thicken slightly.
Once the cream has started to thicken, add the shredded chicken and mix it in.
Turn off the heat and add a cup of frozen peas. The residual heat in the pan is enough to warm through the peas.
Set the pan aside and let it cool for 10 to 15 minutes.
Then top the chicken mixture with a piece of puff pastry, and decorate it as you like.
Brush the puff pastry with a beaten egg which will give it a nice golden brown color.
Bake at 375 degrees for 30-40 minutes until the pastry is golden brown.
Let the pot pie cool slightly, then serve it directly out of the pan.