Chicken Pot Pie Recipe

I love chicken pot pie!  Like, a lot.  Derek on the other hand...he could leave it.  But, it is still a staple in our house because let's face it, I do the cooking. 

We have tried lots of pot pie recipes and I feel like I have perfected it.  However, adding the lattice crust elevates this recipe to a new level!  The original recipe can be found here.

Ingredients
4 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 teaspoon salt
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
1 teaspoon "Better Than Bullion" chicken base
2 cups chicken, cooked and chopped
1/2 cup frozen peas
1/2 teaspoon fresh thyme plus more for garnish if desired
1-2 sheet frozen puff pastry
More butter for brushing on top


Directions
-Allow puff pastry to thaw at room temperature and then gently unfold

1. -In a large pot, melt butter over medium high heat

1. -Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender

1. -Sprinkle flour over vegetables and cook for 1-2 minutes

1. -Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil

1. -Simmer gently over medium heat until sauce begins to thicken (5 minutes)

1. -Turn heat to low, and add chicken, peas and thyme

1. -Preheat oven to 400 degrees

1. -Pour chicken mixture into a 9 x 13 baking dish

1. -Cut puff pastry into strips that will fit horizontal and length equal to the baking dish

1. -Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern (I used this tutorial)

1. -Using a pastry brush, brush butter onto the top of the puff pastry

1. -Bake for 40-45 minutes until the puff pastry is a deep golden brown color

1. -Cool for 5 minutes before serving

Enjoy!