Chicken Pot Pie

• 1 1/2 russet potatoes, diced

• 1 large onion, finely diced

• 1 1/2 cups of fresh green beans, large diced

• 1 14.5oz can of corn, drained

• 4 large carrots, diced

• 4 garlic cloves, finely diced

• 1 stalk celery, finely diced

• 3 cups of shredded chicken

• 1/2 cup flour

• 1/3 cup butter

• 2 cups chicken broth

• 3/4 cup milk

• 1 tbsp grain mustard

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 tbsp fresh thyme

• 1/4 cup fresh parsley

• 1 box of puff pastry, thawed

• 1 egg for egg wash

• Large Ramekins (8)

1. Preheat oven to 400 degrees

2. Melt butter in a dutch oven or stockpot on medium high.

3. Add onion, celery and garlic, sauté for 2-3 mins.

4. Add carrots and potatoes, sauté for 5 mins.

5. Add flour to coat your veggies and stir.

6. Add milk and stir.

7. Add chicken broth and stir.

8. Add green beans and corn, stir

9. Add mustard, thyme, parsley, salt and pepper

10. Add shredded chicken

11. Spray your ramekins with cooking spray around the rim.

12. Using a big spoon, fill your ramekins to the top.

13. Unwrap puff pastry and cut each sheet into 4 pieces. *Make sure to make 4 slices on top

14. Mix 1 egg and 1 tsp of water. Using a basting brush, brush egg wash on top of each pot pie.

15. Place ramekins on sheet pan fitting 4 to each pan.

16. Cook in oven for 30-35 minutes or until bubbling and pastry is browned.

Notes/Quick Tips:

• If you don’t have ramekins, you can use a cast iron or pie pan. Just put all your pot pie mixture in and top with both puff pastry sheets.

• Make half and save half for later. Put your pot pie mixture in a container and put in the fridge. When you are ready to eat it, put in ramekin and top with puff pastry. Heat in oven for 30-35 minutes until bubbling and browned.

• If you don’t have green beans, you can use peas or even zucchini.

• For a bit more creaminess, you can add heavy whipping cream.