The Most Amazing Homemade Chicken Pot Pie

Ingredients

• 2 sheets Puff Pastry
• 2 pieces Chicken Breasts, split in half
• 1 tsp Olive Oil
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tbsp Creole Seasoning — no salt version recommended
• ½ tsp Black Pepper
• 3 strips Bacon, diced — optional, can substitute with 3 tbsp butter
• 1 cup Diced Carrots — peel the skin
• 1 large Yellow Onion, diced
• ½ cup Diced Celery
• 1 piece Russet Potato, diced
• 1 tsp Minced Garlic
• 3 tbsp All Purpose Flour
• 1 tsp Dried Thyme
• ½ tsp Dried Basil or Rosemary — optional
• 1 heaping tbsp Better Than Bouillion Roasted Chicken Base
• 2 cups Hot Water
• ½ cup Milk
• ¾ cup Heavy Cream
• 1 cup Frozen Green Peas
• 1 piece Egg Yolk
• 1 tsp Water

Steps

1. 1

   Preheat the oven to 375°F (190°C).

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2. 2

   In a small bowl, mix together 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp Creole seasoning, and 1/2 tsp black pepper to create a seasoning blend.

3. 3

   Season both sides of the split chicken breasts with olive oil and the seasoning blend.

4. 4

   Place the seasoned chicken breasts in the preheated oven and bake for 15-20 minutes until cooked through.

5. 5

   While the chicken is baking, prepare a 10-inch cast iron skillet by buttering it with wax paper.

6. 6

   Lay the puff pastry sheets into the skillet, pressing down to fit the shape.

7. 7

   In a pan, cook 3 strips of diced bacon until crispy (or use 3 tbsp butter if omitting bacon).

8. 8

   Add 1 cup diced carrots, 1 large diced yellow onion, and 1/2 cup diced celery to the pan and sauté until translucent.

9. 9

   Add 1 diced russet potato to the pan and sauté for a few more minutes, seasoning with 1/2 tsp salt and black pepper to taste.

10. 10

    Stir in 1 tsp minced garlic, 1 tsp dried thyme, and 1/2 tsp dried basil (if using).

11. 11

    Add 3 tbsp all-purpose flour to the mixture and stir until it becomes pasty.

12. 12

    Mix 1 heaping tbsp Better Than Bouillion Roasted Chicken Base with 2 cups hot water to create chicken broth, then gradually add it to the pan, stirring until thickened.

13. 13

    Stir in 1/2 cup milk and 3/4 cup heavy cream, then reduce heat to low and simmer for about 8 minutes until the potatoes and carrots are tender.

14. 14

    Once the chicken is done, shred it and add it to the pot along with 1 cup frozen green peas.

15. 15

    Scoop the filling into the prepared pastry crust in the skillet.

16. 16

    Roll out the second puff pastry sheet and place it over the filling, trimming the edges as necessary. Tuck in the sides to prevent overflow.

17. 17

    Make an egg wash by mixing 1 egg yolk with 1 tsp water, and brush it over the top crust.