Chicken Pot Pie by Shelbyaustinn

Ingredients

• 4 cup cooked chicken, diced or shredded
• 1 cup frozen peas
• 2 slices bacon, chopped
• 1 medium onion, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup evaporated milk
• 1/2 cup cheddar jack cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook chopped bacon in a large skillet over medium-high heat until crisp, about 5-7 minutes, then remove and set aside.
3. Add butter to the same skillet; once melted, sauté onion, celery, and garlic for 5 minutes until softened.
4. Stir in flour and cook for 1-2 minutes until golden, then whisk in chicken broth and evaporated milk until thickened, about 3-4 minutes.
5. Fold in the cooked chicken, bacon, peas, cheese, parsley, salt, and pepper, stirring until the cheese is melted.
6. Transfer the mixture to a baking dish and top with the puff pastry sheet, cutting a few slits to vent steam.
7. Brush the pastry with beaten egg and bake for 20-25 minutes until the crust is puffed and golden brown.