Chicken Pot Pie Pastry (Print Version)
# Ingredients:
01 -
1 medium onion, chopped.
02 -
6 tablespoons of salted butter.
03 -
3 minced garlic cloves.
04 -
6 tablespoons plain flour.
05 -
1 cup of milk.
06 -
2 cups chicken stock.
07 -
1 teaspoon onion seasoning.
08 -
1 teaspoon garlic seasoning.
09 -
1/2 teaspoon of salt.
10 -
1/4 teaspoon thyme, dried.
11 -
A pinch of black pepper.
12 -
15 ounces frozen mixed carrots and peas.
13 -
2 cups shredded cooked chicken.
14 -
1 sheet puff pastry, thawed.
15 -
1 egg mixed with 1 tablespoon of water.
16 -
Fresh parsley for topping.
# Instructions:
01 -
Set your oven to 400°F and let it warm up.
02 -
Heat butter until melted, sauté onions for 2 minutes, then toss in garlic for 30 seconds.
03 -
Stir in flour and let it cook for about half a minute.
04 -
Pour broth and milk a bit at a time, whisk nonstop, and boil for 2 minutes.
05 -
Mix in chicken, veggies, and spice blend carefully.
06 -
Spoon it all into an 8x8 pan, cover with puff pastry, and cut a few vent slits.
07 -
Top with egg wash and bake for 25-30 minutes or until the crust is nice and golden-brown.
# Notes:
01 -
Save time by using pre-made puff pastry.
02 -
You can prepare the filling early.
03 -
Don't skip cutting vents on the pastry.