Chicken Pot Pie

Chicken Pot Pie

This chicken pot pie is made with puff pastry and I think it just makes it 100 time better with it instead of a normal pie crust. Not sure where I got this recipe but I've been making it this way for a long time. 

Ingredients

One package frozen puff pastry-Thawed (Follow directions on the box)

1/3 cup butter

2 carrots-chopped

2 medium onions-chopped

8 oz mushrooms-chopped

2 stalks celery-chopped

1/3 cup flour

3 1/4 cup chicken stock

1 Tbsp Dijon mustard

1 tsp dried thyme

Salt & Pepper

3 Cups cooked chicken-I used rotisserie chicken-Shredded

1 cup frozen peas

dried parsley

Directions

Heat oven to 400 degrees. Unfold puff pastry on a clean surface and roll out to fit on a pie pan. Place in the pie pan and trim any excess off the edges. Prick with a fork all over. Place a piece of aluminum foil on top of the puff pastry. Bake for 25 minutes and than remove foil. Meanwhile make the filling. Heat butter in a large skillet. Add carrots, onion, celery and mushrooms. Cook until tender about 5 minutes. Add flour and cook for another 3 minutes. Slowly stir in broth and keep mixing for a few minutes until mixture is thick. Stir in mustard, thyme, salt and pepper, chicken, peas and 3 tablespoons parsley. Spoon mixture into cooked crust. Roll the other puff pastry out and cut with a pizza cutter into strips. Make a lattice top with the strips. Sprinkle with sea salt and 1 tablespoon parsley. Place on a baking sheet and bake for 45 minutes until bubbly and brown.