Prep Time 20 minutes minutes

Cook Time 1 hour hour

Rest Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

• ▢ 1 small potato peeled and diced ½-inch
• ▢ ⅓ cup butter
• ▢ ½ medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ ½ teaspoon poultry seasoning or to taste
• ▢ ¼ teaspoon dried thyme leaves
• ▢ 1 large carrot peeled and chopped
• ▢ 2 ribs celery diced
• ▢ ½ cup corn kernels thawed if frozen
• ▢ ⅓ cup all-purpose flour
• ▢ 1¼ cups chicken broth
• ▢ ⅔ cup half and half
• ▢ 2½ cups cooked chopped chicken or rotisserie chicken
• ▢ ½ cup frozen green peas thawed
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 2 pie crust homemade or store-bought
• ▢ 1 egg yolk

• Preheat oven to 400°F.

• In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

• In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

• Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

• Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added, bring to a boil and let boil while stirring for 1 minute.

• Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

• Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

• Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.

• Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use scissors to cut a few slits into the crust to allow steam to escape.

• Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

• Let the pie rest 10-15 minutes before cutting to thicken.

• Cut slits in the pastry to allow to vent.
• Allow the pie to cool so it can set up a bit and isn’t runny.
• Brushing pastry with egg makes it shiny and golden.
• Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

To Make Individual Pot Pies with Puff Pastry

1. Increase liquid (broth/cream) by ¼ cup.
2. Divide mixture over 6 oven-safe bowls.
3. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
4. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
5. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American