Creamy Chicken Pot Pie 10 Steps
Preheat the oven to 400°F.
In a Dutch oven or a heavy bottomed pot, melt the butter over medium heat.
Add the onion, celery and carrot. Cook until tender for about 10 minutes.
Add the garlic and mushrooms, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.
Add the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.
Add the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.
Add in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until the cheese has melted and the mixture thickens.
Transfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with scissors or a knife.
In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.
Bake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!