Puff Pastry-Topped Chicken Pot Pie

 A cozy homemade recipe for chicken pot pie with a puff pastry top for the upcoming chilly months.

I love a homemade meal, especially during the chilly months of fall. But, with three small children; a growing business; and a busy schedule, homemade meals feel like more of a chore than an enjoyment to cook. And who wants that? For that reason, I try to come up with a homemade meal that is flexible and easy. Both of those components shift the cooking game! And you're preparing your family a healthy dinner that doesn't stress you out.

I've always loved the idea of a pot pie, but I have never been able to nail one that I love and want to add to our dinner rotation menu. Something about a classic crust and a creamy sauce without pizazz just doesn't do it for me. But, then puff pastry, a dry white wine, and basil entered the picture. And that's how this recipe came about! Aren't you just dying to bite into the golden and crisp puff pastry?! 

So without further adieu, let's get to the recipe...

• What You'll Need
• 1 frozen puff pastry sheet, thawed
• 1 large chicken breast, cooked and cubed (or a rotisserie chicken, shredded)
• 2 carrots, thinly sliced
• 2 celery stalks, diced
• 8 oz sliced white mushrooms
• 1/2 an onion, diced
• 3 TBSP butter
• 3 TBSP flour
• 1/4 cup dry white wine (I used sauvignon blanc)
• 2 cups chicken stock
• 3/4 cup heavy cream
• 1 TBS fresh basil, chopped
• Salt + Pepper, to taste
• 1/2 cup frozen peas
• 1 egg, lightly beaten

• What You'll Do
• **Begin by setting your sheet of puff pastry out to thaw a few hours before you're ready to start cooking.
• Preheat oven to 375°. 
• Shred or cube your cooked chicken breast or rotisserie chicken. Set aside. 
• Slice and dice the carrots, celery stalks, and onions. Add them and the mushrooms to a pan drizzled lightly with olive oil. Let them cook until the onion is translucent  and the carrots have started to soften. Remove the vegetable mix from the pan and set aside in a bowl. 
• Add the butter to the pan and let it melt completely. Now add in the flour and combine with the butter until you end up with a mixture that looks like paste. Stir constantly for about a minute. 
• Add the dry white wine to the pan and stir in well. Now add the chicken stock, and stir until well combined. Then add the heavy cream, again stirring until everything is well mixed. 
• Put the chopped basil into pan, mixing it in. Let the liquid mixture simmer, stirring occasionally, for about 5-8 minutes. 
• Add the sautéed vegetables, chicken, and frozen peas to the mixture. Stir in well and let it come to a simmer. Let simmer for a few minutes.
• While the mixture simmers, unfold the puff pastry on a cutting board. Using a pizza cutter, slice the puff pastry into small rectangles. 
• Transfer the simmering mixture from the stovetop into a pie dish that is on an aluminum-lined baking sheet. (The baking sheet will catch any spillage!)
• Arrange the puff pastry rectangles on top of the mixture, making sure not to overlap pieces. Cut them down into specific sizes/shapes for the best fit that will cover the top of the pie pan but with very limited overlap. (Overlap causes the bottom puff pastry not took cook and crisp up).
• Bake for 30-40 minutes or until the puff pastry is golden brown.
• Serve immediately and enjoy!

If you're looking for a good side to serve with this scrumptious pot pie, we like to make cooked apples!