A comforting Chicken Pot Pie recipe that makes enough for two pies. It features a buttery crust, a filling with peas, carrots, potatoes, chicken, and a blend of flavorful ingredients. Perfect for a hearty meal that'll warm you up during the winter.
1: Preheat oven to 425°F. Blind bake the pie crust by placing parchment paper inside and adding weights like beans. Bake for 20 minutes.
2: Remove pie crust and let it cool.
3: In a wide pan over medium heat, melt the butter and stir in the garlic, sage, onion, and celery for 5 minutes.
4: Add salt, pepper, and flour. Mix for 2-3 minutes.
5: Add chicken stock and half & half, mixing to avoid lumps. Adjust seasoning.
6: Stir in the boiled vegetables and chicken. Keep filling liquid if you want a soupy pot pie or thicken it to your desired consistency.
7: Allow filling to cool, then pour into the pie crust.
8: Place the puff pastry over the filling, cut edges, and brush with the beaten egg.
9: Make 4 slits in the pastry for steam release.
10: Bake at 425°F for 30 minutes. Serve hot.
