Recipe Chicken Pot Pie With Puff Pastry

Brush the pastry with the egg and water mixture.

Recipe chicken pot pie with puff pastry. Divide the chicken mixture equally into the four bowls over the cheese. Stir in the mustard thyme chicken peas and 3 tablespoons parsley. Unfold the remaining pastry sheet on a lightly floured surface.

Bring to a boil stirring constantly. Place lid on simmer gently on medium low for 15 minutes do not boil can make milk split. Stir in vegetables lemon juice chicken and the remaining salt and pepper.

Cover pot and set poaching liquid aside. Bake on lower rack in oven 375 f. Spoon the chicken mixture into the casserole.

Stir in remaining vegetables and thyme. Stir in flour until blended. You can brush with egg white.

Place the four bowls on a baking sheet. Remove the skillet from the heat. Until filling is bubbling and crust is puffed and golden brown.

Place a puff pastry square over the top of each bowl pressing lightly around the rim. Cook and stir until thickened about 2 minutes. Butter 4 1 1 2 cup baking dishes and set aside.