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The Café at Thistle Farms Chicken Pot Pie

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

    Ingredients

    • 6 tablespoonsbutter
    • 1 cupchopped celery
    • 1 cupchopped onion
    • 1 cupchopped carrot
    • 1 tablespoonthyme
    • 1 tablespoonItalian seasoning
    • 2 teaspoonssalt
    • 2 teaspoonsground black pepper
    • 1/2 cupflour
    • 2 cupschicken stock
    • 2 cupsheavy cream
    • 1 cupcorn
    • 1 cuppeas
    • 2 1/2 cupsshredded or chopped cooked chicken
    • 1frozen puff pastry sheet, thawed (such as Pillsbury)
    • 1egg
    • 1/2 cupheavy cream

    Preparation

    1

    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

    2

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