This creamy, golden-topped pot pie will surprise you with how easy it is to make.
Then the shredded chicken is stirred into the brothy mixture along with peas, mustard, and dill.
Swap in tarragon, chives, or parsley.)
Photo:Greg DuPree
The last touch is store-bought puff pastry that you wont even have to roll out.
Simply cut into squares, top the chicken mixture, and bake.
Its not just fun to make, it looks pretty, too!
Brushing the puff pastry with egg wash is what gives the pot pie its golden sheen.
This recipe was developed by Ananda Eidelstein.
3/4cupfrozen sweet peas
2Tbsp.chopped fresh dill
4tsp.Dijon mustard
1largeegg
1sheetfrozenpuff pastry (from a 17.3-oz.
), thawed
Directions
Melt butter in a large oven-safe skillet (preferably straight-sided) over medium.
Add onion, carrots, celery, salt, and pepper.
Cook, stirring occasionally, until onion is translucent, about 6 minutes.
Sprinkle onion mixture with flour.
Cook, stirring constantly, until mixture is coated in flour, about 30 seconds.
Slowly stir in broth.
Bring to a vigorous simmer over medium-high.
Reduce heat to medium-low; simmer, stirring occasionally, until thickened, 2 to 3 minutes.
Remove from heat and stir in chicken, peas, dill, and mustard.
Let cool for 15 minutes.
Meanwhile, preheat oven to 400F.
Whisk egg and 1 teaspoon water in a small bowl.
Unfold puff pastry sheet on a work surface.
(Pastry should be a 9-by-9-inch square.)
Cut pastry into 16 (2 1/4-inch) squares.
Arrange squares on top of chicken mixture, overlapping slightly to cover filling.
Brush squares lightly with egg mixture.
Bake until pastry is browned and filling is bubbling, about 35 minutes.
Let cool for 10 minutes before serving.
Store leftover pot pie in the refrigerator for up to 3 days.
Loosely cover leftovers with aluminum foil and reheat pot pie in a 350F oven.
2,000 calories a day is used for general nutrition advice.
