Chicken Pot Pie with Puff Pastry
Jamison Bryant
Ingredients
- 1 cup onion, diced
- 2 carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 2 tbsp fresh thyme
- 6 garlic cloves, minced
- 6 tbsp butter
- Salt
- 6 tbsp flour
- ½ cup white wine
- 4 cups chicken stock
- 3 cups cooked chicken
- Chopped parsley
- Puff pastry sheets
Instructions
- Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
- Add garlic and cook until fragrant. Stir in flour and cook briefly.
- Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
- Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
- Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.