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Chicken Pot Pie with Puff Pastry
Ingredients
  • 3 to 3.5 cups shredded chicken breast, see notes*
  • subheading: FILLING:
  • 4 slices bacon, diced
  • 4 Tablespoon unsalted butter
  • 1 ½ cup sliced carrots
  • 1 ½ cup sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, diced finely
  • 8 to 10 cloves garlic, minced finely
  • 1 teaspoon Morton kosher salt*
  • ½ teaspoon pepper
  • ¼ teaspoon turmeric, optional
  • 1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage
  • ½ cup dry white wine*
  • ½ scant cup all purpose flour
  • 2 ¼ cups chicken stock or broth
  • 1 cup milk
  • 1 ½ cups frozen peas
  • subheading: PUFF PASTRY TOPPING:
  • 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5 to 3 inch squares
  • 1 large egg
  • 1 Tablespoon water
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