Chicken Pot Pie

Directions

• Start off by melting 3 tablespoons of unsalted butter in a large skillet over medium heat.
• Add 1/2 a cup of finely chopped onion and 1 minced garlic clove.
• Saute that for a few minutes or until the onion becomes translucent.
• Add half a cup of chopped carrots into the skillet and stir them for about three to four minutes.
• Now bring the heat up to high and toss in 1 pound of chopped chicken breasts and keep mixing the meat until it’s fully cooked through.
• Now add 3 tablespoons of all-purpose flour and stir for a few minutes until no more patches of dry flour appear.
• Now you can pour in 1 cup of low-sodium chicken broth and half a cup of heavy cream.
• Stir that all together and let the sauce come to a simmer.
• Then add 1/4 teaspoon of thyme, 1/4 teaspoon of black pepper, and 1 teaspoon of salt, then continue stirring the spices for another few minutes to let the ingredients infuse together.
• Now add 1/2 a cup of frozen peas and 1/2 a cup of frozen corn and then let that come to a simmer once more.
• Take out eight four ounce ramekins and fill them with the chicken pot pie filling.
• Now you want to place your thought puff pastry on a lightly floured surface and cut out eight circles.
• So I just place it on top of the puff pastry and kind of push it to leave a slight. Indent and then you take it off and then you want to trace the circle around it leaving about a half inch border. Now you can take your cut out circles of puff pastry and place them directly over each filled ramekin.
• Now you can make the egg wash by combining one large egg with a teaspoon of water.
• Then give it a good whisk then generously brush it over each pot pie using a pastry brush.
• Then you want to bake your mini chicken pot pies in the oven at 200 degrees Celsius for about 20 minutes.
• Your Chicken Pot Pie is ready!