For me, chicken pot pie ranks up there near the top of my list of favorite winter comfort foods. A good creamy, flavorful filling topped with flaky pie crust? Count me in! If I had to guess, I’d say I make chicken pot pie in some form or another at least once a month during the colder months. (And since we live in upstate New York, we get a lot of those colder months!)
Ingredients
- 3 tablespoons unsalted butter
- 2 large carrots, halved and thinly sliced
- 2 ribs celery, diced
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/3 cup all-purpose flour, plus more as needed
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups cooked, shredded chicken
- 1 cup frozen peas
- 4 sheets puff pastry, thawed
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
