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Chicken Pot Pie
The ultimate comfort food is Chicken Pot Pie. With a few convenient shortcuts like rotisserie chicken and store-bought puff pastry, they are surprisingly easy to make. If you are cooking Thanksgiving or Christmas dinner, you are likely to have all of the necessary ingredients on hand, offering a heavenly way to eat leftover Thanksgiving turkey in place of chicken. I always prefer to create individual servings whenever possible - it is a simple way to make the presentation more personal. This recipe is soulfully delicious and so fool-proof that it is customizable if you have modifications that you would like to experiment with: Individual Chicken Pot Pies 8 Tbsp (1 stick) unsalted butter, cut into 1/2" cubes 1/2 cup all-purpose flour 4 cups of Chicken Stock 1/2 tsp chopped fresh thyme 1 bay leaf 1/2 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup peeled and chopped carrots 1/2 cup chopped white button mushrooms 1/2 cup chopped red-skinned potatoes 1 cup chopped cooked chicken