A delicious chicken pot pie recipe featuring diced chicken, broccoli, mixed vegetables, and a creamy filling topped with puff pastry. This hearty dish utilizes flavorful seasonings and cheese for a satisfying meal.
1: Season the diced chicken and sauté for 5-6 minutes, then set aside.
2: Add the diced carrots, Celery, and onions; sauté for 5-8 minutes or until fully cooked.
3: Add dry seasonings, butter, and flour; stir, then add white wine and let reduce for 5 minutes. Add chicken stock and cook for another 5 minutes until thick like gravy, then add the mixed vegetables.
4: Incorporate the cooked chicken, cheddar cheese, and sour cream. Stir until fully mixed.
5: Roll out the puff pastry, dusting with flour to prevent sticking. Cut a base for the pot pie bowl using an 8.5-inch circle.
6: Cut out a top for the pot pie with a 7-inch circle cutter.
7: Toast the base in the oven at 350°F for 6 minutes and set aside.
8: Add pot pie filling into the bowl, cover with puff pastry, seal the sides with a fork, and bake at 375°F for 15 minutes.
