Creamy Chicken Pot Pie

Ingredients Puff Pastry butter white onion carrot celery corn flour chicken stock whole milk or cream dried thyme salt black pepper shredded cooked chicken egg yolk

Ingredients for puff pastry 1/2 cup all-purpose flour 1/8 teaspoon fine salt 5 TBSP unsalted butter (cold and diced) 2-3 TBSP ice water

Puff pastry: Mix flour, salt, diced butter, and use a pastry blender, fork, or fingers to smear butter into flour mix. It should be homogeneous and butter should be in pieces about the size of peas.

Add 2 TBSP of water and stir gently with a fork to bring dough together. If it seems dry, add the final TBSP of water. Wrap dough in plastic and refrigerate until ready to use.

Filling: Add butter to a saucepan and let it melt. Add chopped vegetables and saute (stirring occasionally) for about 5 min. Sprinkle flour over vegetables, and cook for 30 sec while stirring.

Add the stock, milk, thyme, salt and pepper. Let this mixture come to a simmer. Taste and adjust for seasoning. Finally, stir cooked chicken into the mixture and remove from the heat.

Stir cooked chicken into mixture. Remove from heat. Ladle chicken filling mix into desired serving dish. Remove the pastry from the fridge, cut in half, and roughly roll out to cover the serving dish.

Beat egg yolk, and brush it over crust. Bake for 15-19 min at 425F until filling is bubbling and the crust is golden brown. Remove from oven and let it cool before serving.