Chicken Pot Pie | Club House for Chefs

Ingredients

• Serves 4
• 8 Strips bacon, chopped
• 2 tsps (10 milliliters) Salt
• 16 cups (4 liters) Shredded cooked chicken breasts
• 4 cups (1 liter) Frozen peas or sweet corn
• 1 1/3 cups (325 milliliters) Thai Kitchen Coconut Milk
• 1 1/3 cups (325 milliliters) Roughly chopped parsley
• 4 Sheets frozen puff pastry, thawed but cold
• Egg wash: 4 eggs mixed with 1/3 cup (75 mL) water
• 4 Large onions, chopped
• 8 Carrots, peeled, trimmed and cut into thin coins
• 4 Celery stalks, trimmed and chopped
• 4 Potatoes, scrubbed, dried and cut into cubes (skin on)
• 6 tbsps (90 milliliters) Thai Kitchen Green Curry Paste
• 1/2 cup (125 milliliters) Butter
• 1 cup (250 milliliters) All-purpose flour
• 10 cups (2 1/2 liters) Kitchen Basics No Salt Added Chicken Broth