Puff Pastry Chicken Pot Pie

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Made with rotisserie chicken, potatoes, mirepoix, and plenty of garlic and herbs, topped with flaky buttery store-bought puff pastry crust.

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INGREDIENTS

Sauté the veggies and potatoes.

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Add the flour and cook until no longer dry.

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Add the milk and cook until it coats the veggies.

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Add chicken stock.

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Add frozen peas and rotisserie chicken.

[{"selector":"#anim-b5c9b2f1-53bf-4489-93c9-a8ecb4d9ac5d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] get the recipe

Roll out puff pastry.

[{"selector":"#anim-6e054792-d526-4a76-afbd-2e33b1a14670","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] get the recipe

Make an egg wash.

[{"selector":"#anim-bc869a82-4908-4cd8-9bab-36ad16af17b5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] get the recipe

Cover the pot pie with the puff pastry.

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Brush with egg wash and cut a few holes to allow air to escape.

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Bake until golden.

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Full recipe on cozycravings.com

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