Chicken Pot Pie

Because I’m a basic b&@#$ at heart and… “it’s finally fall y’all!!!” the second there is even one little tiny hint of “crispness” in the air, I immediately want to cook and bake.

This chicken pot pie checks both the baking and cooking boxes for me and results in a dinner that the whole family will love.

Not an actual image the Pot Pie I made, but how cute is this lil guy?

Ingredients:

Olive Oil and Butter

1.5-2lb Chicken, cut into small pieces (Breast or thighs both work)

1 C. Onion

1 C. Carrot

1/2 C. Celery

1 C. Peas

2 tbsp Gluten Free Flour, plus more for dusting

3/4 C. 1/2 and 1/2 or Cream

2-3 C. Bone Broth

1/2 tbsp Dijon Mustard

4-6 Sprigs Thyme, Sage, Rosemary or Other Herbs

2 Sheets Puff Pastry ( I used GF for the hubby’s needs)

1 Egg (whisked)

Salt and Pepper

Method:

Add oil and butter to a large sauce pan. Once hot, add in all the veg except the peas. Cook for a bit, then add in the chicken and cook until the chicken is cooked through. Sprinkle over the flour, a bit more butter and cook for 1-2 min until a bit “foamy” looking. Add the bone broth, mustard and herbs, s+p and bring to a boil. Once the mixture is thickened, reduce the heat and add the peas and stir in the cream. Best to let the mixture cool a bit, then add it to a baking dish of choice. Place the thawed puff pastry on top. Poke a few holes or make a few slits in the dough and then brush with the egg wash. Bake at 375 for 30-35 minutes (best to follow the what the package of your Puff Pastry says to do, for the specific brand you’re using.)

Serve with a side salad and enjoy!