Serves: 8 | Prep: 25 min | Cook: 20 min | Ready: 45 min
2 T. butter
3 celery stalks diced
3 carrots diced
1 onion diced
2 red potatoes diced
2 tsp. garlic minced
salt and pepper to taste
¼ cup flour
2 cups chicken broth
8 oz. cream cheese
2 cup chicken cooked and shredded
½ cup peas
2 T. fresh parsley finely minced
1 sheet frozen pastry puff sheet thawed
Preheat oven to 350 degrees F.
Melt butter in a large saucepan over medium-high heat. Add carrots, celery, onion, and potatoes. Sauté for 8-10 minutes or until vegetables begin to soften.
Add garlic and season with salt and pepper. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
Fold in chicken and peas.
Pour mixture into a 12-inch oven safe skillet.
Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
Whisk egg in a small bowl and brush over the top of the pot pie.
Cook for 18-20 minutes, or until the top is golden brown.