Corinne in Season

Chicken Pot Pie for Two

Yield: 2 small pot pies

Two little chicken pot pies, a blanket, and Practical Magic. This is what I mean when I say I’m staying in 🙂‍↔️

Ingredients

• 2 tbsp unsalted butter
• 1 large or 2 small carrots, diced
• ¼ large yellow onion, diced
• 1–2 celery ribs, diced
• 2 tsp minced garlic
• Leaves from 2 thyme sprigs
• Pinch of chopped rosemary
• 2 tbsp flour
• 1⅓–1½ cups chicken broth
• ⅓ cup half-and-half, whole milk or heavy cream
• ½ tsp each: salt, black pepper, smoked paprika, red pepper flakes + yellow mustard
• Dash each: turmeric + nutmeg
• 8 oz cooked shredded chicken (about 1½ cups)
• ⅓ cup frozen peas
• ⅓ cup corn (my grocery store didn’t have it, so I skipped it!)
• 1 sheet puff pastry, thawed
• 1 tbsp heavy cream (or egg), for brushing the crust

Instructions

1. Heat oven to 400°F. Sauté carrots, onion and celery in butter for 7–8 minutes. Add garlic and herbs.

   2 tbsp unsalted butter · 1 large or 2 small carrots, diced · ¼ large yellow onion, diced · 1–2 celery ribs, diced · 2 tsp minced garlic · Leaves from 2 thyme sprigs · Pinch of chopped rosemary

2. Stir in flour; cook 1 minute. Gradually add broth, then dairy and seasonings. Simmer until thickened.

   2 tbsp flour · 1⅓–1½ cups chicken broth · ⅓ cup half-and-half, whole milk or heavy cream · ½ tsp each: salt, black pepper, smoked paprika, red pepper flakes + yellow mustard · Dash each: turmeric + nutmeg

3. Add chicken and peas; heat through. Divide between two small, buttered, oven-safe dishes.

   8 oz cooked shredded chicken (about 1½ cups) · ⅓ cup frozen peas

4. Cut pastry into ½–1-inch squares/rectangles and arrange on top. Brush with cream or beaten egg (or a combo).

   1 sheet puff pastry, thawed · 1 tbsp heavy cream (or egg), for brushing the crust

5. Bake 20–25 minutes until golden. Rest 5 minutes.

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