Chicken Pot Pie

I added a cup of frozen veggies to add more substance since the mirepoix cooked down quite a bit to soften the carrots.

Made this in one-serving ramekins using puff pastry... cute and delicious. But needs more liquid

Filling recipe was good but needed extra liquid. I used water + bouillon. Make sure chicken is well-seasoned. I skipped the pie crust and used a sheet of puff pastry on top, baking at 425 for 25 minutes. My husband said it was the best chicken pot pie he's ever had!

Crust was nice and flaky. Would be good in a fruit pie too. I added extra carrots/celery and also potatoes. Would definitely make again.

One of my very favorite recipes! I’d give yourself more time than the recipe says,and make sure you give it plenty of time to cool before serving!