Post by @britscookin

My tried and true Chicken Pot Pie! One of my favorites and always hits the spot! ✨ 🥕 🫛 🥧 #ChallengeButterPartner Ingredients * 1 stick Challenge Butter unsalted butter, divided * ½ cup diced onion * ½ cup diced carrots * ½ cup diced celery * ½ cup diced mushrooms * 1–2 Tbsp minced garlic * ⅓ cup all-purpose flour * 1 tsp Britscookin Cajun seasoning * 1 tsp Britscookin Garlic & Herb * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp rosemary * 2 cups chicken broth * 1 cup half-and-half * 1 Tbsp chicken bouillon * Splash of Worcestershire sauce * Shredded rotisserie chicken * 1 cup frozen peas * 1 sheet puff pastry, thawed * 1 egg, beaten for egg wash * Fresh thyme * Flaky salt * Cracked black pepper Directions 1. Melt 4 tablespoons of butter in a large oven-safe skillet. Add the onion, carrots, and celery and cook until they begin to soften. Add the mushrooms and continue cooking until softened. 2. Add the remaining 4 tablespoons of butter along with the garlic. Once the garlic gets fragrant, stir in the Cajun seasoning, garlic salt, garlic powder, onion powder, and rosemary. 3. Sprinkle in the flour and stir well. Let it cook for a minute or two to cook out that raw flour taste. 4. While stirring, slowly pour in the chicken broth and half-and-half so everything comes together nice and smooth. 5. Stir in the chicken bouillon and a splash of Worcestershire sauce. Let the filling simmer until it starts to thicken. 6. Fold in the shredded rotisserie chicken and frozen peas. Taste and adjust your seasonings if needed. 7. Cut the puff pastry into rounds with a biscuit cutter or cut it into squares. Arrange the pieces over the top of the filling. 8. Brush the puff pastry with egg wash, then sprinkle with fresh thyme, a little flaky salt, and cracked black pepper. 9. Bake at 425°F for about 20 minutes, or until the puff pastry is puffed and golden and the filling is bubbling. #ChickenPotPie #EasyRecipes #ComfortFood