Chicken Pot Pie

Chicken Pot Pie

If there’s one food that screams comfort food during the cold winter months for me, it’s chicken pot pie.  What’s not to love?  A creamy roux thickened milk gravy, studded with chicken, potatoes and veggies, all topped with a buttery, flaky crust.  You can make chicken pot pie with a gravy made from milk, cream, chicken broth or a combination of the three.  I’m particularly found of making a milk-based gravy, I just think it has the perfect color and consistency.  You can also make the filling ahead of time, and store in the fridge, then just top with a crust and bake, for the perfect make ahead dinner that your family will love!  Feel free to double this recipe for 4 servings.

Ingredients

  • 2 10-ounce ramekins
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1½ cups milk
  • 2 tablespoons chopped onion
  • 2 springs fresh thyme
  • ¼ teaspoon nutmeg
  • 1½ cups cooked chicken, cubed
  • 1 small potato, cubed & parboiled (almost cooked)
  • 1 cup frozen mixed vegetables, thawed
  • salt & pepper to taste
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten
Read the whole recipe on Delish D'Lites