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creamy chicken pot pie pies pot pies easy yummy


yeah!! -- my first post -- :o) this recipe was originally from williams sonoma... it now has my finishing touches... we can't get enough of this!! good for leftover veggies and meat. p.s. since the little one doesn't like some veggies, i mince them so we don't lose the flavor :o)


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  1. Preheat an oven to 400f
  2. In a large saucepan over medium heat
  3. Melt the butter
  4. Add the flour and cook
  5. Stirring constantly
  6. Until the mixture smells fragrant and nutty
  7. 1 to 2 minutes
  8. Slowly add the broth
  9. Whisking until smooth
  10. And bring to a boil
  11. Add the thyme
  12. Bay leaf
  13. Shallot
  14. Celery
  15. Carrots
  16. Mushroom
  17. Peas
  18. Potatoes
  19. And chicken
  20. Sea salt and pepper
  21. Simmer
  22. Covered until the potatoes are tender
  23. 10-15 minutes
  24. Thicken with cornstarch if necessary
  25. Remove bay leaf and discard
  26. Remove from heat and let cool for 5 minutes
  27. Add heavy cream
  28. Divide the filling among 4 ovenproof ramekins and place on a baking sheet
  29. Brush the puff pastry squares with the egg mixture
  30. Brush the rims of the bowls with water
  31. Place 1 pastry square on top of each bowl
  32. Pressing lightly on the edges
  33. Bake until the pastry is puffed and golden brown
  34. About 15-20 minutes
  35. Remove from oven
  36. Let rest for 5-10 minutes before serving
  37. Serves 4

Step 19

Total Time in Minute 90

Ingredients Count 18

cooking creamy chicken pot pie     pies   pot pies  easy   yummy

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Unsalted butter

All-purpose flour

Chicken broth

Dried thyme

Bay leaf




Fresh peas

Fresh mushrooms

Idaho potatoes

Cooked chicken

Heavy cream

Frozen puff pastry



Sea salt & fresh black pepper


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