Serves 1
Directions
- 1Roll out puff pastry or pie crust.
- 2Dice two yellow onions and one shallot.
- 3Peel and chop three large carrots.
- 4Chop or dice four celery stalks.
- 5Melt 3 tablespoons of butter in a pot and add all the prepped veggies.
- 6Add minced garlic to the pot.
- 7Add peeled and chopped potatoes to the pot.
- 8Season the mixture throughout cooking.
- 9Add 3 more tablespoons of butter and flour to the pot.
- 10Pour in 2 cups of chicken broth or stock.
- 11Stir in 2.5 cups of heavy cream.
- 12Continue seasoning.
- 13Add chicken bouillon.
- 14Season chicken and bake it at 3500F in the oven until it reaches an internal temperature of 1650F.
- 15Shred the cooked chicken.
- 16Add the shredded chicken to the pot pie filling.
- 17Add chicken broth or stock.
- 18Place pie crusts into individual soup bowls.
- 19Fill the pie crusts with the chicken pot pie mixture.
- 20Top with more pie crust.
- 21Brush the top crust with melted butter.
- 22Bake at 3500F until the puff pastry is cooked.
Ingredients
- 2 yellow onions, diced
- 1 shallot, diced
- 3 large carrots, chopped
- 4 celery stalks, chopped or diced
- 3 tablespoons butter
- minced garlic
- potatoes, peeled and chopped
- 3 tablespoons butter
- flour
- 2 cups chicken broth or stock
- 2.5 cups heavy cream
- chicken bouillon
Equipment
rolling pinknifecutting boardpothand mixerbowlsoup bowlsbaking tray
Tips
- pre bake bottom pie crusts or puff pastry before adding filling
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