A delightful twist on the classic chicken pot pie, featuring a rich and creamy filling encased in a golden puff pastry.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to form a roux.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, cooking until the sauce thickens. Season with salt and pepper.
Whisking constantly prevents lumps from forming.
Combine the chicken, potatoes, carrots, peas, mushrooms, garlic, rosemary, and thyme in a bowl. Mix in the sauce.
Ensure the filling is evenly coated with the sauce for consistent flavor.
Transfer the filling to an ovenproof dish.
Use a dish that allows for a bit of space for the pastry to puff.
Roll out the puff pastry to cover the dish. Place it over the filling and seal the edges. Brush with beaten egg.
Chill the pastry slightly if it becomes too soft to handle.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and puffed.
Place the dish on a baking sheet to catch any drips.
Let the pie cool for 5 minutes before serving.
Allowing the pie to cool slightly makes it easier to serve.
