Puff Pastry Chicken Pot Pie

INGREDIENTS:

1 package (17.3 ounces) frozen puff pastry, thawed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces (I used rotisserie chicken, both white meat and dark)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour (I use Wondra Flour for sauces)
2 cups chicken broth
1 cup heavy cream
3 carrots, peeled and cut into slices
2 smallish potatoes, cut into small cubes (I left the skins on mine)

COOKING DIRECTIONS:

Filling:

Sauté onions, carrots, potatoes in butter and olive oil until onions are translucent. Add garlic, sauté 2 minutes longer. Season with the herbs, salt and pepper. (I use my cast iron skillet. It can go from stovetop right to oven).

Add the chicken broth and cream. Mix the flour with a bit of water. Slowly incorporate into pan. Cook and stir until thickened.

Bake in 375F oven until hot and bubbly.

Puff Pastry:

There are two ways you can do the puff pastry.

after pastry is defrosted, you can lay the whole thing over chicken whether it is in a cast iron skillet or you’ve poured it into a baking dish. Beat the egg with 2 tsp water, salt and pepper and brush it over the puff pastry. Let the edges hang over sides of pan or baking dish.

2) My preferred way is to cut the defrosted puff pastry vertically into thirds along the fold lines. Cut each then into thirds horizontally. Brush with egg, place on baking sheet and bake at same time as chicken and vegetables.

Place each piece on top of plated filling to serve.

I prefer this way because it keeps the bottom of crust from being soggy.

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