Ever since my Dad ordered Chicken Pot Pie at Friend of a Farmer, I've been slightly obsessed with finding the perfect recipe to make at home.
I found several; here, here, and here. However, I think I settled on this one which combines easy and homemade into one.
Katie Lee's Chicken Pot Pie
1 14- to 17-ounce good-quality puff pastry (such as Dufour), thawed according to package instructions
1 quart low-sodium chicken broth
1 large yellow onion, quartered
2 bay leaves
1 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 1 tablespoon chopped
4 boneless, skinless chicken breast halves
3 tablespoons unsalted butter
1/2 cup peeled fresh pearl onions
2 medium carrots, diced
1 cup sliced white mushrooms
1 cup fresh, or thawed frozen peas
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
Find the full recipe here
Or try a Chicken Pot Pie Soup or a Curried Chicken Pot Pie recipe.