Janet's Chicken Pot Pie

By susanwadle

Janet Fremont

Ingredients

• Janet’s Chicken Pot Pie - the ultimate comfort food!
• Makes 4 hearty servings
• 1 # boneless chicken breasts cooked and chopped in 1" cubes
• 1/2 bag frozen pearl onions
• 1 potato peeled and cubed
• 4 carrots peeled and chopped large
• 6 stalks celery chopped large
• 1 # mushrooms cleaned and quartered
• 4-6 C chicken broth
• 1 sheet frozen puff pastry defrosted
• fresh thyme
• salt and pepper
• flour

Details

Servings 4

Preparation

Step 1

Saute' mushrooms and set aside
Simmer celery, carrots, and potatoes about 10 min in broth, add pearl onion, peas, chicken, mushrooms and fresh chopped thyme. Bring to boil and use a few T of flour mixed with cold H2O to make a gravy by whisking into bubbling broth. Season with salt and pepper. Do not over cook veggies. Can turn off stew at this point.
Preheat oven to 400 degrees
Roll out dough and divide into fourths big enough to cover the top of your oven proof bowls.
divide stew among your 4 bowls and cover with puff pastry. Pinch around tops of bowls.
place bowls on a cookie sheet and bake about 10 minutes.