Mom’s Chicken Pot Pie

 

Ingredients:

2 chicken breast cubed

Trio of diced onions, carrots, celery about 1 cup in total

5-6 mini portobello mushrooms or white is fine. Wash and quarter them 

2-3 Yukon potatoes, boiled and diced

1 tbs. Mustard 

Tie a bunch of thyme

1/2 cup of full cream. 

2 tablespoons flour 

1 cup(more might be needed) chicken stock/or water 

1 tsp Yummy chicken seasoning 

Dash of coarse pepper 

Salt to taste 

Marinate the chicken cubes

2 tsp cornstarch 

1 tsp chicken bouillon/yummy chicken seasoning 

Coarse black pepper

Set aside overnight or for 20 minutes 

3 tbs butter 

Method: 

Heat a saucepan of 2 tbs butter. Sauté chicken breast. Dish it out and set aside. 

Add the remaining 1 tbs butter. Sauté the trio of diced onions, carrots, celery until onions are translucent. Add a bit of salt and some pepper. Add the minced garlic. Add the mushrooms and sauté. Add the chicken and potatoes. Add the flour and sauté. Add cream and stir. If too thick, add the chicken stock a little at a time to ensure not too watery. Add the thyme and let it cook slowly until everything is fully cooked. Mixture must be creamy and thick. When everything is cooked, dish them out to dry in fridge preferably overnight. 

When ready to assemble, dish out into small containers and cover with puff pastry. Brush with egg mixture and bake in oven at 380 until puff pastry is golden brown about 18 minutes.