Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms

Directions

Chicken Pot Pie

1. Step 1 complete

   Heat the oil in a large skillet or dutch oven over medium heat.

2. Step 2 complete

   Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften. Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.

3. Step 3 complete

   Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves. Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.

4. Step 4 complete

   Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes. Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.

Puff Pastries

1. Step 5 complete

   Preheat the oven to 400 degrees F.

2. Step 6 complete

   Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.

3. Step 7 complete

   Fill each baking dish or ramekin with 1½ cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins. Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg. Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.