Oscar-Worthy Chicken Pot Pie

By carvalhohm2

Ingredients

• 1/2 cup diced red skinned potatoes
• 1/2 cup diced fresh carrots
• 1/2 cup frozen peas
• 1/4 cup chopped onion
• 2 cups chicken broth
• 2 (10-3/4-ounce) cans condensed cream of celery or cream of chicken soup
• 1/3 cup white wine
• 1/4 teaspoon thyme leaf
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked rotisserie chicken, chunked
• 1 sheet frozen puff pastry (from a 17-1/2-ounce package), thawed
• 1 egg, lightly beaten

Details

Servings 4
Cooking time 45mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degrees F.

In a large skillet over medium heat, combine potatoes, carrots, peas, onions, and chicken broth. Bring to a boil, reduce heat to low, and simmer 12 to 15 minutes, or until fork-tender. Stir in remaining ingredients except puff pastry and egg, and cook just until heated through.

Spoon mixture evenly into 4 ramekins or 2-cup-size ovenproof bowls. Cut puff pastry into 4 squares and place over top of each ramekin, allowing pastry to overhang the rim. Brush with egg.

Bake 25 to 30 minutes, or until pastry is golden brown.

Notes:
We recommend placing ramekins or bowls on a baking sheet just in case the sauce bubbles over.