Treehouse Tower Pot Pie
Gather your friends for a hearty and comforting dinner with this savory pot pie. Layers of tender chicken and vegetables are enveloped in a creamy sauce, all topped with a golden, flaky pastry crust. It’s a dish that symbolizes teamwork and cozy evenings, perfect for sharing after a long day of keeping the city safe.
Directions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add chopped onion and carrots; cook until softened, about 5-7 minutes.
- 3
Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- 4
Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook, stirring, until the sauce thickens, about 3-5 minutes.
- 5
Remove from heat and stir in the cooked chicken, frozen peas, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
- 6
Carefully spoon the chicken and vegetable mixture into a 9-inch pie dish or individual ramekins.
- 7
On a lightly floured surface, roll out the thawed puff pastry to about 1/8-inch thickness. Cut into a shape slightly larger than your pie dish or ramekins.
- 8
Place the puff pastry over the filling, crimping the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape.
- 9
Brush the top of the pastry with the beaten egg wash.
- 10
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- 11
Let stand for 5-10 minutes before serving to allow the filling to set.
- 12
Serve warm with a side salad for a fulfilling meal.