CHICKEN POT PIE (WITH A FALL TWIST!)

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🧑‍🍳 Grinder (for dehydrated spices)

Ingredients:
3 chicken breast (cubed) or store bought1
large yellow onion
4 celery stalks, chopped
4 large carrots, chopped
1 bag of frozen peas
4 cloves of garlic
½ tablespoon of salt
¼ tablespoon pepper
3 tablespoons of olive oil
1/2 cup of flour
4 cups of Chicken broth
1 stick of butter
1 Egg with 1 tablespoon of water mixed in a bowl
¼ cup of Heavy cream or pumpkin spice creamer
1 Pillsbury Pie Crust sheets OR puff pastry
6 ramekins

Directions:

1. Preheat oven to 350. Place chicken breast on a sheet pan, rub them with olive oil and season with salt and pepper. Roast for 35-40 minutes. Once they are done cooking, cube them into 4 cups of chicken. Set aside.

2. In a small saucepan, boil chicken broth and set aside. In a large saucepan, melt 1 stick of butter and sauté the onions and garlic until translucent. Add flour and cook on low heat, stirring consistently. Slowly add chicken stock and stir until well incorporated. Add ½ tablespoon of salt, ¼ tablespoon pepper and fold in the heavy cream or pumpkin spice creamer. Then add the chicken, carrots, celery, peas and fresh spices if you use cream.

3. Fill the ramekins with chicken pot pie filling, place the leaf cuttouts on top, covering the filling completely. Using a brush, add a little egg wash and salt/cracked pepper on the top.

4. Put the pies on a cookie sheet and bake for 1 hour OR until golden brown and bubbling. Serve or freeze!

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