RECIPE: CHICKEN POT PIE

So if you live in New York you know that winter has most definetly arrived! It's a frosty 20 degrees outside and all I want to do is curl up under a blanket and veg out on the couch with a big ole' bowl of something warm and filling. That's where homey, delicious, Chicken Pot Pie comes in. It's relatively quick and easy to make and it just makes you feel warm and fuzzy all over as soon as you bite into it.

I got the following recipe from:
"THE NEWLYWED KITCHEN - DELICIOUS MEALS FOR COUPLES COOKING TOGETHER"
I made a couple of substitutions...

Here you go:
FOR THE FILLING:
3 strips bacon, diced ( I didn't have any bacon, I know tragic!, so I used some ham that I had in the fridge)
3/4 cup diced onions
1 tbsp vegetable or extra virgin olive oil
1/3 cup diced carrots ( I also didn't have any only frozen peas and carrots, but they're good none the less)
3/4 cup diced cremini mushrooms (I used button mushrooms)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 tsps dried marjoram( didn't have on hand, so I skipped it)
1/2 tsp. chopped fresh rosemary leaves
1/4 tsp. paprika
2 tbsp. unsalted butter
2 tbsp. flour
1/3 cup heavy cream
2/3 cup low-sodium chicken stock( if you can find Kitchen Basics Chicken Stock, use it! It's by far the best Chicken stock I've ever used!)
1 1/2 cups diced, cooked chicken( I used chicken breast, it's easy to make and it cooks very quickly, if you're pinched for time you could always buy one of those roasted chickens at the supermarket and use it for the filling and a bunch of other things for the rest of the week, i.e. chicken fajitas, chicken noodle soup, chicken salad sandwich, etc etc.)
1/2 cup frozen peas (DO NOT DEFROST)

FOR THE CRUST:
1 sheet puff pastry, defrosted ( you can find these in the frozen aisle at the supermarket)
1 egg yolk
2 tbsp whole milk (I used heavy cream...I didn't say this meal was low cal!)
1/4 cup grated sharp cheddar
1/8 tsp. freshly ground black pepper
1 tsp. chopped fresh thyme

1. Preheat the oven to 375 F

2. To make the filling, in a large skillet, cook the bacon  ham over medium-high heat until soft and slightly browned, 3-4 minutes. Add the onions and oil to the skillet with the ham, and cook the onions for 8-10 minutes or until the onions are a golden brown color. Add the carrots and mushrooms, and cook for 4 minutes. Stir in the salt, pepper, marjoram, rosemary and paprika. Add the butter. When the butter melts, stir in the flour. Add the cream and chicken stock, and let the liquids simmer for a few minutes, ust until it looks like its bubbling a little bit and the liquids have reduced and you have a creamy looking sauce. Add the chicken and the frozen peas, and turn off the heat.

3. Transfer the filling into a small casserole dish or 2 large ramekins.

4. To make the crust, unfold the puff pastry sheet, place it over the casserole dish or ramekin, and trim any overhang.

5. In a small bowl, add the egg yolk and milk heavy cream and whisk to combine.

6. Lightly brush the top of the potpie with a bit of the beaten egg yolk mixture. With a knife, cut a few vents in the puff pastry to let the steam out.

7. In another small bowl, mix the cheddar, pepper, and thyme. Distribute the cheddar mixtures over the top of the potpie. Place the dish on a baking sheet.

8. Bake the potpie for 30 to 35 minutes, or until the pastry is golden and the filling is bubbling.

Let the potpie rest for a few minutes after you take it out of the oven, you don't want to burn your tongue! Slice into it and enjoy!

HEAVEN!!!!