Delaney and Shelby

Chicken Pot Pie

Cook bacon in a deep pan on medium-high heat until crispy. Turn heat down and add butter to pan with bacon grease. Once butter is melted add in onion, carrots, and garlic. Add a pinch of salt and pepper. Saute until onions are translucent.

Sprinkle in flour and stir until vegetables are coated. Slowly pour in chicken broth and heavy cream, mixing continuously. Bring this to a light simmer - the sauce will begin to thicken.

Once the sauce has thickened, turn heat down. Add in chicken, bacon, peas, and seasoning. Stir until combined. Add in fresh parsley. Taste the pot pie filling and adjust salt and pepper as needed. Let the pot pie filling sit on the stove on very low heat to keep warm (you can add a little chicken broth if the sauce gets too thick).

Lay the puff pastry flat and measure the size of the ramekins by lightly pressing the tops into the puff pastry. Cut around the ramekin impressions to create circles the size of the ramekins - this will go on top. Scoop chicken pot pie mixture into ramekins and top with puff pastry cut outs. Brush the puff pastry lightly with egg wash and sprinkle sea salt on top. Using a knife, poke small holes into the top of the puff pastry to allow for ventilation.

Place ramekins on a cookie sheet and bake for 15 minutes or until puff pastry is golden brown. Enjoy!