Chicken Pot Pie

Ingredients

4 TBS butter

4 TBS flour

2 cups chicken broth

Salt, pepper, nutmeg, thyme, garlic powder to taste

2 TBS half & half

2 cups cooked, shredded chicken

2 carrots, peeled, cut in 1/2 in pieces

2 red potatoes, cut in 1/2 in pieces

1/2 cup peas

1 sheet puff pastry

1 egg

Directions

Melt butter in a large saucepan and whisk in butter. Add broth and cook 5-10 minutes until thickened. Add seasonings and half & half and stir to combine. Add chicken and vegetables. Cook for 3-5 minutes until vegetables start to soften. Pour into an 8x8 dish.

Beat egg in a small bowl with a splash of half & half. Brush over puff pastry. Place pastry on top of dish and bake at 400 for 20-25 minutes until top is browned. Place tray underneath as it may boil over.

Let cool for 10 minutes and serve.

Notes

Inspired by Wolfgang Puck’s dish served at the Oscars after party. From Substack.