Chicken Pot Pie

I felt like making a Chicken Pot Pie the other day and used the easy recipe off the biscuit box and no one in my family would eat it. It looked beautiful but they thought it tasted very "pasty". I love Pot Pies so I thought I can't give up yet, I'll have to find another recipe and give it another go around.

So I looked in the first place I thought of and that's the cookbook by my Milton Cowboy friend. He has hundreds of pages of his favorite Southern, and all his other favorite, recipes. Here's the one I found under Chicken Pot Pies....

Ingredients:

8 Tbs. (1 stick) Unsalted Butter, cut into 1/2" cubes

1/2 cup all-purpose Flour

4 cups low-sodium Chicken Broth

1/2 tsp. chopped fresh Thyme

1 Bay Leaf

1/2 cup each chopped Onions, Celery, Carrots,

white button Mushrooms, and red skinned Potatoes

1 cup Chicken Meat

1/2 cup cooked fresh or frozen peas

Salt and freshly Ground Pepper, to taste

4 (6") squares Puff Pastry

1 Egg, beaten with 1 tsp. water

Preheat oven to 400 degrees F. In a saucepan over medium heat, melt butter. Add flour; cook, stirring constantly, 1 -2 minutes. Slowly add broth, whisking until smooth; bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms. Cook until tender about 5 minutes. Add potatoes, chicken, peas, salt and pepper. Cook until potatoes are tender, about 5 minutes. Remove from heat; cool 5 minutes. Discard bay leaf. Divide mixture among 4 ovenproof bowl; place on baking sheet. Brush pastry with egg mixture. Bush rims of bowls with water. Place pastry square on top of each bowl, pressing edges lightly. Bake until puffed amd golden brown, about 20 minutes. Let rest 5 minutes before serving.

4 Servings