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As soon as there’s even a slight chill in the air, I’m making pot pie. This recipe is a classic one that I’ve made for years, but I recently revamped a little to make it even better. The perfect fall dinner 🥧🍂🤎 Chicken Pot Pie with Puff Pastry  1 stick butter  1 cup diced onion 1 cup diced carrots  1/2 cup diced celery  3 garlic cloves 2 teaspoons fresh thyme  1/2 cup flour  1/3 cup dry sherry (optional)  3-4 cups chicken broth  1 cup heavy cream  1 cup frozen peas 1-2 cups frozen pearl onions 1 rotisserie chicken chopped roughly  1 package of Puff Pastry (thawed and cut into 2 inch squares)  1 egg mixed with 1 tbs water for egg wash  Preheat Oven to 400 F Melt butter over medium heat in a large ovenproof skillet or shallow Dutch oven. (If you don’t have this, you can transfer this mixture to a baking dish and then top with pastry) Sauté onion, carrots, and celery until softened. Add garlic and thyme. Season well with salt and pepper. Add flour and cook, stirring until golden. Add sherry. Slowly add broth, mixing in a little at a time until smooth. Adding a little more if it’s too thick. Add cream. Stir well and heat through. Add peas, onions, and chicken and mix well. Season again with salt and pepper. Remove from heat.  Arrange puff pastry squares overlapping to cover the entire filling. Brush very very lightly with egg wash.  Place in hot oven on a rack closer to the top of the oven. Bake 25-35 minutes or until golden brown (mine took about 35 to really get golden).  Top with sea salt and a little more fresh thyme. #food #weeknightdinner #dinner #comfortfood #chickenpotpie
As soon as there’s even a slight chill in the air, I’m making pot pie. This recipe is a classic one that I’ve made for years, but I recently revamped a little to make it even better. The perfect fall dinner 🥧🍂🤎 Chicken Pot Pie with Puff Pastry 1 stick butter 1 cup diced onion 1 cup diced carrots 1/2 cup diced celery 3 garlic cloves 2 teaspoons fresh thyme 1/2 cup flour 1/3 cup dry sherry (optional) 3-4 cups chicken broth 1 cup heavy cream 1 cup frozen peas 1-2 cups frozen pearl onions 1 rotisserie chicken chopped roughly 1 package of Puff Pastry (thawed and cut into 2 inch squares) 1 egg mixed with 1 tbs water for egg wash Preheat Oven to 400 F Melt butter over medium heat in a large ovenproof skillet or shallow Dutch oven. (If you don’t have this, you can transfer this mixture to a baking dish and then top with pastry) Sauté onion, carrots, and celery until softened. Add garlic and thyme. Season well with salt and pepper. Add flour and cook, stirring until golden. Add sherry. Slowly add broth, mixing in a little at a time until smooth. Adding a little more if it’s too thick. Add cream. Stir well and heat through. Add peas, onions, and chicken and mix well. Season again with salt and pepper. Remove from heat. Arrange puff pastry squares overlapping to cover the entire filling. Brush very very lightly with egg wash. Place in hot oven on a rack closer to the top of the oven. Bake 25-35 minutes or until golden brown (mine took about 35 to really get golden). Top with sea salt and a little more fresh thyme. #food #weeknightdinner #dinner #comfortfood #chickenpotpie

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