Looking for the perfect comfort food on a chilly night? Look no further. This Creamy Chicken Pot Pie is loaded with veggies, rotisserie chicken to keep to simple and topped with a crispy puff pastry. I was always a little intimidated by making my own chicken pot pie but this was so easy! Frances Moon loved helping me roll out the pastry dough and cut into squares. This makes a pretty large serving we had over half leftover! Enjoy!

C R E A M Y P U F F P A S T R Y C H I C K E N P O T P I E

1 rotisserie chicken shredded

3 tablespoons butter

1 leek sliced

3 carrots diced

1 cup sliced mushrooms

1 cup frozen peas

1/2 cup flour

2.5 cups chicken broth

1/2 cup milk

2 teaspoons thyme

1 teaspoon parsley

1/4 teaspoon cayenne pepper

1 tablespoon hot sauce

1 teaspoon dijon

salt and pepper

1 sheet puff pastry

1 egg whisked

In a pan sauce the leeks, carrots and mushrooms in the butter about 5-7 minutes. Add in flour and cook one minute. Add in 2.5 cups chicken stock and bring to a simmer until sauce thickens. Stir in peas, chicken, thyme, parsley, cayenne, dijon, hot sauce, salt + pepper, and milk. Stir all together. Pour this into a baking sheet.

Thaw the puff pastry and then roll out on a floured surface into a rectangle. Cut into squares about 2-3 inches in size. In a bowl whisk an egg. Take that egg wash and brush the puff pastry squares. Then layer these squares on top of the creamy chicken filling. Bake at 400 degrees for 20-25 minutes until puff pastry puffs and is slightly brown.