I totally agree, homemade chicken pot pie is like the ultimate classic comfort food. This recipe is perfect for those hectic days when you need a cozy meal but don’t have much time to spare to prepare a homemade crust.

Ingredients:

4 strips of bacon, chopped

4 tsp. butter

1 medium onion, chopped

3 cloves garlic, minced 

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. dried sage

6 T. all-purpose purpose flour

2 C. chicken broth

1 C. Milk

15 oz. bag frozen veggies, the variety is up to you

2 C. cooked and shredded chicken or turkey

1 sheet frozen puff pastry, thawed

1 large lightly beaten egg + 1 Tablespoon water

Parsley for garnish

What to do:

Preheat the oven to 400 degrees.

In a tiny bowl, mix your egg and water, and then leave it to the side.

In a big ol’ skillet, cook the bacon on medium-low heat until it’s nice and crispy, and most of the fat has rendered out. Throw in the butter and give it a good mix until it’s all melted. Toss in the onions and turn up the heat to medium, cooking them for 2-3 minutes. Next, add your garlic powder, onion powder, salt, pepper, thyme, rosemary, sage, and minced garlic. Cook until it smells amazing, but be careful not to burn it.

Whisk in the flour and cook for about 30 seconds, keep whisking. Gradually pour in the chicken broth and milk, while whisking non-stop. Let it all come to a boil, and then keep it boiling for 2 minutes, while whisking the whole time. If it seems too thick, just add more liquid.

Stir in your veggies and chicken or turkey. Transfer the chicken mix to an 8×8-inch casserole dish. If needed, smooth out the puff pastry (and press together any seams) so it covers the top of the casserole dish with about half an inch extra on all four sides. Pop the puff pastry on top and make some slits for the steam to escape. Give it a brush with your egg mixture.

Bake until the pastry is golden, about 25 to 30 minutes. Garnish with parsley then serve.