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Thistle Farms Chicken Pot Pie

Jill Melton

In the café they serve this in individual ramekins, but we made it in one dish for serving at home.

    Ingredients

    • 6 tablespoons butter
    • 1 cup chopped celery
    • 1 cup chopped onion
    • 1 cup chopped carrot
    • 1 tablespoon thyme
    • 1 tablespoon Italian seasoning
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1/2 cup flour
    • 2 cups chicken stock
    • 2 cups heavy cream
    • 1 cup corn
    • 1 cup peas
    • 2 1/2 cups shredded or chopped cooked chicken
    • 1 frozen puff pastry sheet, thawed (such as Pillsbury)
    • 1 egg
    • 1/2 cup heavy cream

    Preparation

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    1. Melt butter in a large pot. Add chopped celery, onion, carrot, thyme, Italian seasoning, salt and pepper and cook 5-10 minutes or until onions and celery are translucent. Add flour and whisk to make a roux. Cook 5 minutes. Slowly whisk in the stock and cook until thick. Add cream whisking well.

    2. Add corn, peas and chicken to sauce mixture and cook 5 minutes. Add more stock and cream for desired consistency and salt and pepper to taste if necessary.

    3. Preheat oven to 400F. Place mixture in a 10-inch cast iron skillet or 9×9-inch Pyrex dish. Top with pastry. Combine egg and cream, whisk well. Brush over pastry and sprinkle with seasoned salt. Bake uncovered 15 minutes or until pastry is puffed and browned and filling is bubbly.

    Serves 6–8

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