Chicken Pot Pie with Puff Pastry crust
1 large egg
1 T. water
1 Sheet Puff Pastry (17 oz package), thawed
1/2 cup unsalted butter
2 cups leeks, thinly sliced or 1 medium onion, chopped
1 cup carrots, chopped
1/2 cup flour, plus more for rolling out puff pastry
2 1/2 cups chicken stock
1/4 cup cognac or brandy (optional)
4 cups chicken, shredded (rotisserie works great in this recipe)
1 cup frozen petite sweet peas (no need to defrost)
1/2 cup heavy cream
1 T. Dijon mustard
1 T. fresh parsely, chopped
1 teaspoon fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 400°
Whisk together egg and water and set aside.
Roll out puff pastry on a floured surface and cut into squares.
Melt butter in large oven proof skillet (cast iron is great). Add leeks and carrots and cook 5 minutes until softened.
Sprinkle flour over softened vegetables and stir. Add chicken stock and brandy (if using) and cook until mixture thickens.
Stir in chicken, peas, heavy cream, Dijon, parsley, thyme and salt and pepper. Remove from heat.
Brush puff pastry squares with egg wash and arrange over hot chicken mixture, overlapping slightly. Cover the entire top of the chicken with puff pastry and bake for 20-25 minutes until the crust is browned and the mixture is bubbly.
Remove from oven and let stand for 10 minutes. Serve and enjoy!
You can also make it in individual servings using ramekins. Place ramekins on baking tray. Fill each ramekin with chicken mixture and place pastry squares on top and bake for 20 minutes until crust is brown.
NOTE: If you like celery, go ahead and chop 2 stalks of celery and add with leeks and carrots and cook until softened.