Name: Chicken Pot Pie
Ingredients: 1 box of puff pastry sheets; 2 chicken breasts; 2 medium sized potatoes; 4 carrots cut into small chunks; 1/4 cup chopped onion; 1/2 cup peas (optional); 1 tablespoon butter or ghee; 1 tablespoon of cornstarch; 1/4 cup water; 2-3 cups of chicken stock; 2 garlic cloves, minced; Egg (whisked in a bowl); salt and pepper

Ingredients

Units Scale

1 box of puff pastry sheets

2 chicken breasts

2 medium sized potatoes

4 carrots cut into small chunks

1/4 cup chopped onion

1/2 cup peas (optional)

1 tablespoon butter or ghee

1 tablespoon of cornstarch

1/4 cup water

2–3 cups of chicken stock

2 garlic cloves, minced

Egg (whisked in a bowl)

salt and pepper

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Instructions

Boil chicken in 1-2 cups of chicken broth. You want the chicken to be completed submerged in stock.
Cook for 10-12 minutes until chicken is cooked through. Allow to cool slightly then cut into small bite size pieces and set to the side.
Dice up potatoes, carrots, minced garlic and onion into small square like pieces. Saute in butter for 3-4 minutes, seasoning with salt and pepper.
Mix cornstarch with 1/4 cup cold water until smooth.
Pour chicken, chicken stock and cornstarch mixture all into the pan with potatoes and carrots.
boil for 10-15 minutes until sauce has thickened up.
Cut your puff pastry into squares that are slightly bigger than the size of the mini dutch oven pot. If they are not quite big enough you can lightly roll them out to stretch them out.
Place the bottom square into the pot and back on 400 for 15 min. Remove and let cool.
Add the pot pie chicken mixture to each pot. Leave 1/2 inch top of filling to top of pot so it doesn’t boil over. If you like peas add them in here before spooning the mixture into the pots.
Place your desired crust over the top and if using a sold sheet of puff pastry make sure you place a slit in the middle to allow steam to escape.
Brush the top with an egg
Bake in the oven for 40-45 minutes until the crust is cooked through and browned on top.
Remove from oven and serve immediately.

Notes

You can make this recipe more “Wet” by adding more chicken stock if you prefer more gravy in the mix.
If you want to freeze this for future meals, make up your potpie, and freeze before baking. When you are ready to bake, remove from freezer, baste with egg wash and bake. This will increase your baking time 15-20 minutes depending on your oven.