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

  1. Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
  2. Add garlic and cook until fragrant. Stir in flour and cook briefly.
  3. Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
  4. Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
  5. 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.