Food: Chicken Pot Pie

I made the most delicious chicken pot pie. So delicious in fact, that I wanted to share this with the world. Using a Pampered Chef® recipe and my Deep Covered Baker it was quick, easy and ... wait for it ... delish!

Easy Chicken Pot Pie

Ingredients

Prep Time: 15 Minutes

Total Time: 1 Hour, 5 Minutes

Yield: 8 Servings

Ingredients:
½ cup (1 stick) butter (melted)
½ cup all-purpose flour
3 cups chicken stock
2 tsp finely chopped thyme leaves 
2 garlic cloves, pressed
1 tsp salt
½ tsp black pepper
3 cups diced cooked chicken
1 cup 2% milk
1 medium onion (if desired)
2 cups frozen mixed peas and carrots
½ pkg frozen puff pastry sheets (1 sheet, thawed)
1 egg
1 tbsp water

Directions:
Step 1:
Preheat oven to 375.  Add butter and flour to 4qt cooking pot, whisking until smooth. Cook over medium-high heat 6-8 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to pot. Simmer, uncovered, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in cooked chicken and milk.

Step 2:

Meanwhile, finely chop onion. Add onion, frozen vegetables and chicken mixture to Deep Covered Baker, mix well. Unfold pastry onto lightly floured surface, seal seams and roll to an 11½-in length. Score pastry lengthwise in half and then crosswise into four rectangles to make 8 rectangles. Lay pastry over filling; press edges against sides of baker to seal. Trim excess pastry. Whisk together egg and water, lightly brush over pastry.

Step 3:

Bake, uncovered, 30-40 minutes or until pastry is golden brown. Remove baker from oven; let stand uncovered, 10 minutes before serving.

Pie filling bubbled over a little but this was still yummy!

Pampered Chef® Deep Covered Baker ordered from Angie Adams.

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