Sort ingredients
marciarjohnston
QR Code
Listen
Pdf
Begin by preparing the filling for the pot pie. Chop the carrot, celery, onion, leeks, and turnips into small pieces.
In a large skillet, melt the butter over medium heat. Add the chopped vegetables and sauté until they are tender.
Stir in the thyme, rosemary, salt, and cracked pepper to season the mixture.
Add the chopped chicken to the skillet and cook until it is no longer pink.
Sprinkle flour over the mixture and stir well to combine, allowing it to cook for a minute.
Pour in the heavy cream and mix until the filling is creamy and well combined. Remove from heat.
Roll out the puff pastry and place it over the filling in a baking dish. Seal the edges and cut slits in the top for steam to escape.
Brush the pastry with egg wash for a golden finish.
Bake in a preheated oven until the pastry is golden brown and flaky.
Once done, let it cool slightly before serving. Garnish with chopped parsley.