Creative Culinary Solutions

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 1.2 L (5 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium80 g (3 oz) of butter2 onions, diced2 stalks of celery, diced200 mL (2/3 cup) of frozen peas4 carrots, diced1.5 L (6 cups) of chicken, cooked and chopped5 mL (1 tsp) of thyme, fresh1 sheet of puff pastry1 egg, beaten

A surperb chicken dish for the cold winter months, and a great way to use up leftover chicken.

Difficulty:	10/20
Yield serving:	10
Preparation time:	10 minutes
Cooking time:	45 minutes

Difficulty

10/20

Yield serving

Preparation time

10 minutes

Cooking time

45 minutes

Ingredients

1.2 L (5 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
80 g (3 oz) of butter
2 onions, diced
2 stalks of celery, diced
200 mL (2/3 cup) of frozen peas
4 carrots, diced
1.5 L (6 cups) of chicken, cooked and chopped
5 mL (1 tsp) of thyme, fresh
1 sheet of puff pastry
1 egg, beaten

Preparation

Prepare the culinary cream base according to package instructions.
In a large saucepan, melt butter over medium heat. Add onions, celery, and carrots and cook until onion is translucent.
Add culinary cream to the vegetables, and then add the chicken, peas and the thyme.
Pour the chicken and vegetable mixture into a large oven proof baking dish.
Roll out the puff pastry with a rolling pin so it can fit over top the baking dish and cut a small x in the center as a vent. Brush dough with the beaten egg.
Bake at 375 degrees until the crust is golden and the filling is bubbling, about 40-50 minutes. Serve and enjoy.