"Chicken Pot Pie
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10 oz boneless skinless chicken thighs or breasts, cleaned
2 tsp Garlic Lovers Seasoning
1/4 tsp Himalayan Salt & Pink Peppercorn Seasoning
1 Tbsp olive oil
1 puff pastry sheet
3 Tbsp butter
1/4 cup all purpose flour
3 cup low sodium chicken stock(organic)
1-2 tsp chicken bouillon
5 oz potatoes
4 oz carrots
4 oz frozen peas
1 Tbsp water
Heat oil in a pan over medium heat.
Cut chicken into bite sized pieces.
Season chicken with seasonings. Cook thoroughly and set aside.
Peel and cut the potatoes into 1/2" cubes.
Peel and slice the carrots into 1/4" cubes.
Remove the pastry from the box and thaw to room temperature.
Melt butter in a large pot over medium heat.
Add flour and cook for a few minutes.
Slowly add chicken stock, whisking at the same time.
Add in potatoes and bring to a boil and cook for 4 minutes.
Next, add the carrots and peas.
Add chicken bouillon and salt & pepper to taste.
Cook on medium heat for 8 minutes, stirring occasionally.
Reduce heat to low and simmer uncovered for another 8 minutes.
Preheat oven to 400°F.
Lightly grease the rim and a bit of the top outer part of 4 ramekins.
Ladle soup evenly in the ramekins. Do not overfill and set aside.
On a lightly floured surface, roll out puff pastry sheet until you get a 10"x10" square.
Cut into 4 squares and cut a 1 inch "X" into the center of each square.
Lay over the tops of each ramekin.
Mix egg and water in a small bowl.
Lightly brush the tops of the pastry sheet.
Place them on a baking sheet for easy transport and to catch any soup spillover.
Bake until pastry sheet is golden brown, about 13 - 15 minutes.
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