Allow puff pastry to thaw at room temperature and
then gently unfold.
In a large pot, melt butter over medium high heat.
Add onion, celery, carrot, and salt and sauté until
onions are translucent and vegetables start to get
tender.
Sprinkle flour over vegetables and cook for 1-2
minutes.
Gradually whisk in milk, heavy cream and and Better
Than Bullion, and bring to a slow boil.
Simmer gently over medium heat until sauce begins to
thicken (5 minutes).
Turn heat to low, and add chicken, peas and thyme.
Preheat oven to 400 degrees.
Pour chicken mixture into a 9 x 9 baking dish.
Cut puff pastry into 12 equal strips, using fold
lines as a guide.
Lay puff pastry strips over chicken mixture, weaving
it together to form a lattice pattern.
Using a pastry brush, brush egg onto the top of the
puff pastry.
Bake for 30-35 minutes. The top of the puff pastry will
be a deep golden brown color.
Serving
Suggestions
Cool 5 mins before serving.
Originally Submitted
7/6/2016
0 Out of 5 from
0 reviews
You can add this Chicken Pot Pie recipe to your own private DesktopCookbook.
