Chicken Pot Pie

Chicken Pot Pie

Yields4 Servings

Cook Time51 mins

Ingredients

 1 medium onion, diced
 3 stalks celery, sliced
 2 carrots, sliced
 1 garlic clove, minced
 ½ cup flour
 1 tbsp thyme
 ½ cup frozen peas, thawed
 1 cup chopped green beans
 3 cups cooked chicken pieces
 3 cups chicken broth
 1 tsp salt
 ½ tsp pepper
 1 sheet of thawed puff pastry
 1 egg, beaten

Directions

1

Preheat the oven to 375 degrees F.

2

In a large pan over medium-high heat, melt the butter. Add the onions, garlic, celery, and carrots, cooking for 4-6 minutes, until the onions are translucent. Stir in the flour and thyme, cooking for 1 minute. Gradually add chicken broth, stirring continuously, and bring to a boil. Reduce the heat to medium-low and bring to a simmer for 5 minutes. Stir in the green beans, chicken, salt, and pepper.

3

Evenly divide the filling into four 10-ounce ramekins. Roll out 1 sheet puff pastry and cut into 4 squares, place on top of each ramekin. Cut a small X in the center of each to vent. Brush with the egg and bake for 35-40 minutes, until the filling is bubbling and the crust is golden.

Panzanella

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Ingredients

 1 medium onion, diced
 3 stalks celery, sliced
 2 carrots, sliced
 1 garlic clove, minced
 ½ cup flour
 1 tbsp thyme
 ½ cup frozen peas, thawed
 1 cup chopped green beans
 3 cups cooked chicken pieces
 3 cups chicken broth
 1 tsp salt
 ½ tsp pepper
 1 sheet of thawed puff pastry
 1 egg, beaten

Directions

1

Preheat the oven to 375 degrees F.

2

In a large pan over medium-high heat, melt the butter. Add the onions, garlic, celery, and carrots, cooking for 4-6 minutes, until the onions are translucent. Stir in the flour and thyme, cooking for 1 minute. Gradually add chicken broth, stirring continuously, and bring to a boil. Reduce the heat to medium-low and bring to a simmer for 5 minutes. Stir in the green beans, chicken, salt, and pepper.

3

Evenly divide the filling into four 10-ounce ramekins. Roll out 1 sheet puff pastry and cut into 4 squares, place on top of each ramekin. Cut a small X in the center of each to vent. Brush with the egg and bake for 35-40 minutes, until the filling is bubbling and the crust is golden.

Chicken Pot Pie

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