Creamy French Chicken Pot Pie with Herbs
Ingredients:
– 2 cups cooked chicken, shredded
– 1 onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 cup mushrooms, sliced
– 1 cup heavy cream
– 1 cup chicken broth
– 2 tbsp butter
– 1 tbsp flour
– 1 tsp thyme
– 1 tsp tarragon
– 1 sheet puff pastry, thawed
– 1 egg (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and mushrooms. Sauté for about 5-6 minutes until softened.
3. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the chicken broth and heavy cream, cooking until the mixture thickens.
4. Add the shredded chicken, thyme, tarragon, salt, and pepper. Stir to combine and let the filling simmer for 3-4 minutes.
5. Transfer the creamy chicken mixture into a baking dish.
6. Roll out the puff pastry sheet and place it over the top of the filling, tucking the edges around the dish. Brush the puff pastry with the beaten egg for a golden finish.
7. Cut a few small slits in the top of the pastry to allow steam to escape.
8. Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
9. Let cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4-6 servings | Kcal: 450 kcal per serving
