A delightful and easy-to-make chicken pot pie recipe, perfect for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy topping.
In a large saucepan, melt the butter over medium heat and sauté the onion, carrot, celery, and mushrooms until softened.
Cut the vegetables evenly for consistent cooking.
Sprinkle the flour over the vegetables and stir well. Gradually whisk in the milk to create a smooth sauce.
Whisk continuously to avoid lumps in the sauce.
Add the chicken bouillon powder, pepper, seasoning salt, mustard, and thyme to the sauce. Let it simmer until thickened.
Taste and adjust the seasoning to your preference.
Stir in the cooked chicken and peas, mixing well.
Ensure the chicken is evenly distributed for consistent flavor.
Transfer the filling to a greased 9 x 13 baking dish. Cover with the puff pastry sheet, trimming any excess.
Press the edges of the pastry against the dish to seal.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Check the pastry halfway through to ensure even browning.
Let the pie cool slightly before serving. Enjoy your homemade chicken pot pie!
Allowing the pie to cool helps the filling set for easier serving.
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