Post by @thisbykelsey

chicken pot pie 🥧 pot pie filling: 3 tbsp butter 3 diced carrots 3 diced celery ribs 1/2 diced yellow onion 4 minced garlic clove 3 chopped sage leaves 1/2 tsp dried thyme 1 tsp chopped fresh rosemary 2-3 tbsp flour 1 1/2 cups chicken broth 1/3 cup heavy cream 3/4 tsp salt 1/2 tsp black pepper 1/2 tsp smoked paprika 1/2 tsp turmeric 1 tsp dijon mustard 2 cups shredded chicken breast 1/2 cup frozen peas topping: 1 sheet puff pastry, thawed 1 egg 1 tbsp heavy cream preheat oven to 400°f. melt butter in a skillet and cook the carrots, celery, and onion for 7-8 minutes. add garlic, sage, thyme, and rosemary and cook for another minute. stir in flour and cook for 1 minute. slowly add chicken broth, then heavy cream. simmer until slightly thickened. stir in salt, pepper, smoked paprika, turmeric, and dijon. add shredded chicken and peas and cook for another 2-3 minutes. pour into a pie dish. cut puff pastry into small pieces and scatter over the filling. whisk egg and heavy cream and brush over the pastry. bake for 20-25 minutes until golden and bubbly. let cool for 5 minutes and enjoy! 🥧🤎 #chickenpotpie #cozyaesthetic #comfortfood #fallrecipes #DinnerIdeas