Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons butter
  • 3 celery stalks (diced)
  • 3 carrots (diced)
  • 1 onion (diced)
  • 2 red potatoes (diced)
  • 2 teaspoons garlic (minced)
  • salt and pepper (to taste)
  • ¼ cup flour
  • 2 cups chicken broth
  • 8 ounces cream cheese
  • 2 cup chicken (cooked and shredded)
  • ½ cup peas
  • 2 Tablespoons fresh parsley (finely minced)
  • 1 sheet frozen pastry puff sheet (thawed)
  • 1 egg

Instruction

  • Preheat oven to 350 degrees F.
  • Melt butter in a large saucepan over medium-high heat.
  • Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.
  • Add garlic and season with salt and pepper.
  • Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
  • Fold in chicken and peas.
  • Pour mixture into a 12-inch oven safe skillet.
  • Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
  • Whisk egg in a small bowl and brush over the top of the pot pie.
  • Cook for 18-20 minutes, or until the top is golden brown.