look at those cute little things
INGREDIENTS
2 Tbsp. of butter
1 cup of carrots, chopped
1 cup of onions, chopped
1/2 cup of celery
1 tsp of salt
1 tsp of pepper
2 cups of potatoes, peeled and chopped
2 tsp of garlic powder
1/2 tsp of thyme
1/2 Tbsp. of dried parsley
4 cups of chicken stock
2 cups of cooked and cubed chicken breast
2 Tbsp. of flour
1 cup of frozen peas
Puff pastry
Egg wash
INSTRUCTIONS
- In a medium sized pot, melt butter over medium heat, add carrots, onions, celery, salt and pepper. Cook until onions are translucent.
- Add potatoes, garlic powder, thyme, dried parsley and chicken stock. Bring to a boil, add the cooked and cubed chicken breast and bring back to a boil.
- In a small mixing bowl, add the flour and a few ladles of the chicken stock. Whisk until the flour is incorporated then add to the pot. Stir until the chicken pot pie filling has thickened.
- Add the frozen peas, set aside.
- Take the puff pastry, cut out four circles. Take two of those circle (these will be your top layers) and cut out a smaller circle inside, keep everything intact. Egg wash the bottom two circles, place a top circle on each bottom circle, egg wash the entire thing. Bake at 400°F/205°C for 20-25 minutes or until puffy and golden brown.
- Take the puff pastry shell, use a knife to remove the top, fill with the chicken pot pie filling, put the top back on
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