Ingredients

The following ingredients have 4 Servings
  • 3 carrots (peeled and diced)
  • 2 medium potatoes (peeled and diced)
  • 1 cup frozen pearl onions
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 chicken breasts (diced)
  • 2 teaspoons salt (divided)
  • ½ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 4 ½ ounces jarred sliced mushrooms (drained)
  • 1 cup frozen peas
  • Frozen puff pastry (thawed)
  • Cooking spray
  • 1 egg
  • 1 teaspoon water

Instruction

  • Preheat oven to 425 degrees.
  • Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
  • Microwave on high for 8 minutes.
  • Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
  • Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
  • Cook, stirring often, until the chicken is no longer pink.
  • Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
  • Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
  • Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
  • Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
  • Invert a cooking dish onto the pastry and cut out pastry one-inch larger than the dish.
  • Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture.
  • Top the dish with the puff pastry. Cut a vent in the top of the pastry.
  • Beat the egg and water together in a small bowl. Brush over the pastry.
  • Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
  • Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
  • Remove from the oven and allow the cool for at least 10 minutes before serving.