This French toast casserole recipe is the easiest way to make French toast for a crowd. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it wit…
This French toast casserole recipe is the easiest way to make French toast for a crowd. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it with pecans and brown sugar on top. It’s a breeze to assemble on the morning you plan to serve it, but if you want to streamline this French toast casserole recipe even more, you can put it together the day before and let it sit overnight in the fridge. The next morning, all you have to […]
A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life! With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making…
A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life!
With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making with kids!
Brunch Basics
Whether you’re having a simple Mother’s Day spread or need some tips on how to make your regular breakfast options extra special for Mom’s special day, these simple recipes are sure to impress!
Make Perfect Scrambled Eggs to serve with breakfast. The simple technique used for these scrambled eggs will give you soft, fluffy, and flavorful eggs each and every time.
Skip the messy grease splatter by making a batch of our Oven Baked Bacon. It’s crispy and delicious with minimal effort and will keep your stovetop clean and available for the other brunch goodies you have cooking up!
Homemade Bagels are a staple at the brunch table. Slather them with your favorite sweet or savory cream cheese. Not your thing? Then just pile on eggs and bacon for an easy breakfast bagel sandwich!
Honey Butter is the perfect condiment to use for toast, bagels, french toast, pancakes, or anything else that needs a sweet and creamy final touch.
Egg Dishes for Mother’s Day Brunch
No Mother’s Day brunch is complete without eggs. Whether scrambled, baked into a casserole or strata, or sunny side up over potatoes or toast, these high-protein, high-flavor recipes are perfect for your Mother’s Day celebration.
This simple Breakfast Casserole is easy to make ahead, cutting down on Sunday morning prep time! It’s the perfect addition to any brunch, especially if you’re planning more of a potluck or buffet-style spread! Make sure to check out our tips and tricks for this recipe to ensure success!
Baked Egg Boats – This is probably the most popular breakfast and brunch recipe on our site! It is essential to your Mother’s Day brunch menu! It’s super delicious, easily customizable, and perfect for Mom’s special day.
While this Hash Brown Crust Bacon and Cheddar Quiche is a little time-consuming, you can easily make it ahead of time. But don’t worry — the extra effort is 100% worth it! It fits all of your breakfast favorites into one delicious quiche and is sure to be a crowd-pleaser.
Sausage Strata is bread pudding’s craveable savory cousin. We loaded this casserole up with sausage, cheese, cream, and eggs — perfect for a crowd!
Prep for these Twice Baked Breakfast Potatoes the day before to assemble and bake on Mother’s Day morning. With dippy eggs, crispy bacon, and plenty of melty cheese nestled inside tender potatoes, you can’t go wrong with this recipe!
This savory Herb and Cheese Dutch Baby is part soufflé, part pancake, and 100% beautiful straight out of the oven. We top ours with lots of gruyere cheese and serve it alongside crispy bacon and a fresh green salad, perfect for any brunch!
Need a healthier brunch recipe for Mother’s Day? This Green Shakshuka is packed with spinach and some spice for a big flavor punch that will not disappoint! It’s gluten-free, low-carb, and packed with protein. It’s a really beautiful dish that’s also one of our favorite Mother’s Day brunch recipes!
Nothing is as customizable as a classic Breakfast Burrito. We stuff ours with eggs, hashbrowns, bacon, and plenty of cheese. We’ve also included several variations to make a breakfast burrito that will satisfy anyone’s tastebuds.
This savory, Simple Cheesy Skillet Hash Browns and Eggs takes less than 30 minutes to whip up! The hash browns get crispy on the bottom, while the the yolks stay nice and runny. Add some bacon and buttery toast on the side, and you have the perfect brunch dish!
Breakfast Scramble Stuffed Avocado is a quick and easy brunch recipe. It can be easily altered to suit mom’s taste (like subbing the ham for bacon or sautéed diced mushrooms). Also, if your mom is an avocado fan, this recipe is perfect! Pro tip: Buy your avocados in advance! Then they can be perfectly ripe when it’s time to whip up this recipe!
Egg-Free Savory Mother’s Day Brunch Ideas
Savory brunch food doesn’t always have to include eggs. These savory options are sure to hit the spot of everyone around the table on Sunday.
If you’re looking for something on the lighter side, our Beet-Cured Salmon Brunch Platter is exactly what you need. Make it ahead and serve with your favorite local bagels and toppings to make this a stress-free breakfast or brunch celebration!
BBQ Chicken Salad – This classic salad is one of our go-to entree salads. Filled with chopped greens, corn, bacon, tomatoes, chicken, and more! Everyone, especially mom, will go nuts over this hearty and delicious salad!
Our Italian Chopped Salad is an explosion of flavor and texture in the best way possible! Tangy pepperoncini, olives, and radishes shredded romaine and radicchio, and plenty of beans, salami, and provolone cheese. Serve a big bowl on the Mother’s Day brunch table and watch it quickly disappear!
Who said waffles have to be sweet? Try these incredible savory Gruyere Green Onion Waffles slathered with butter on your next Mother’s Day menu.
No brunch is complete without a big batch of Biscuits and Gravy on the table. The biscuits are perfectly crispy on the outside and fluffy on the inside. They swim in an addictive creamy seasoned sausage gravy.
Need a savory finger food for your Mother’s Day brunch spread? Try these Roasted Cherry Tomato and Feta Toast Points for a crowd-pleasing snack. Dreamy whipped feta topped with roasted garlic-infused cherry tomatoes, all on crispy toast points, make this recipe a true fan-favorite!
A little savory, a little sweet — we weren’t sure exactly where to put the Chicken and Waffles, but they deserve a spot at brunch. Crispy oven-baked chicken over pillowy waffles slathered in maple syrup — yum!
Pancakes, Waffles, and French Toast for Mother’s Day
It isn’t brunch without a waffle, french toast, or pancake being served up! These recipes take ordinary breakfast foods to the next level with extra flavor and decadent ingredients – perfect for any special occasion.
Meyer Lemon and Ricotta Stuffed Crepes – I love this recipe. It’s such a perfect treat to make for Mother’s Day! Delicious crepes are filled with ricotta and lemon zest. Then they’re drizzled with honey, but maple syrup can be used instead. Also, if you can’t get your hands on Meyer lemons, use whatever citrus you have on hand or prefer. They will be delicious regardless of the citrus used!
Brown Sugar, Coconut, and Blueberry Pancakes are simple, sweet and loaded with fresh blueberries! Each bite is soft, fluffy, and full of a light coconut flavor and unmistakable brown sugar taste.
These tasty Strawberry and Cinnamon French Toast Roll Ups are so fun! They use slices of bread that are stuffed and rolled like cinnamon rolls! It makes for such a delicious breakfast or brunch recipe. You can also switch up the berries in this recipe – we love subbing in blueberries!
If you’re not in the mood for sweets, try these Savory French Toast Roll Ups, instead! With cheese and bacon stuffed in each roll, you can enjoy them slathered in butter! Change it up with a drizzle of maple syrup for an addicting sweet and savory combo.
These delicious and fluffy Coconut Banana Pancakes are a classic Mother’s Day food. Adding coconut to basic banana pancakes makes them over-the-top delicious. You can also make them extra indulgent by slathering warm peanut butter over the top for a special treat!
If you’ve never had our Salted Chocolate Dipped Liege Waffles, an occasion like Mother’s Day is the perfect time to give them a try! They take a little more time and effort to make, but it’s so worth it! The Swedish pearl sugar adds lovely caramelized bits throughout the waffles and gives them a delightfully chewy texture!
Make a double batch of our banana bread and whip up a perfect batch of our Banana Bread French Toast! Lucious banana bread coated in crushed sweet and crunchy cornflakes for a sweet and fluffy on the inside, crispy on the outside decadent French toast — the perfect Mother’s Day treat!
Cakes and Other Brunch-Worthy Desserts
Special occasions call for extra special desserts. If Mom has a sweet tooth, serve any of these brunch desserts along with some of the savory options above.
This ridiculously delicious Carrot Cake with Cream Cheese Frosting is just what mom deserves! Not only is the cake moist, flavorful, and tender, but the cream cheese frosting might be the best thing ever! It’s incredibly creamy, rich and decadent – the perfect paring!
A beautifully bright and fresh Strawberry Shortcake is just what your brunch table needs. Big Cornmeal biscuits topped with sweet strawberries and a massive dollop of whipped cream! It’s the perfect spring dessert mom will love!
We love this impressive Brown Butter Braided Cinnamon Roll Cake made with braided cinnamon roll dough. The results are this stunning cinnamon roll cake – perfect for a special celebration!
Blood Orange and Beet Salad over Honey Yogurt is a beautiful, light and bright breakfast. It’s naturally sweetened with blood oranges and honey. It looks almost as good as it tastes!
Try these Sweet Potato Donuts, which swap some of the flour for mashed sweet potatoes. The cloud-like texture is unbeatable. Dipped in butter and rolled in cinnamon sugar, everyone at the table will be asking for more!
A true 30-minute dessert, this Strawberry and Pistachio Tart is a simple, beautiful, and tasty dessert for Mother’s Day. Ripe strawberries, honey, cream cheese, and pistachios are spread on top of puff pastry. No one will believe how easy this stunning dessert is!
Easy Recipes for Mom to Make With the Kids!
With small kiddos, Mother’s Day can be the perfect time to get them involved, making something special for mom! Whether mom is getting in the kitchen with them or they’re helping make mom a meal to remember, these simple recipes will do the trick.
Strawberry Muffins are the perfect Mother’s Day brunch treats to make with the kiddos! It’s a super simple, absolutely delicious recipe. Kids can help with combining the wet and dry ingredients and stirring the batter. They can also help with folding in strawberries, and filling the muffin tins.
This Fresh Summer Appetizer Platter is not only gorgeous but super tasty! There’s no cooking or baking involved, and kids LOVE making all those cute little melon balls. Kids can get their creative juices flowing by assembling the platter, making it a beautiful spread for mom!
Triple Berry Bread Pudding is a decadent and rich dish that’s so simple to toss together and tastes incredible. Have the kids help rip apart the croissants, or pour ingredients into the custard mixture! They can also help to drizzle the salted vanilla glaze on top!
For super simple finger food, have the kids help put together Egg Salad Sandwiches! Make hard-boiled eggs, peel them, and stir in a few flavor-packed ingredients. Then spread it all on slices of Mom’s favorite bread!
Blueberry Cobbler is a recipe kids love helping to make! They love stirring up the simple blueberry filling and pouring it into the skillet. They also love to scoop big dollops of the thick batter over the filling and sprinkle the sugar over everything! We highly recommend serving this dessert with big scoops of vanilla ice cream!
Our Egg McMuffins allow kids to work on their egg-cracking skills while providing mom with a decadently delicious dish to enjoy on her special day! You can also make homemade English muffins, which would make these extra memorable.
Simple Charcuterie Flatbreads is another no-cook, no-bake recipe that (depending on their age) kids can do all by themselves! The flatbreads come together quickly; plus, they can be taken on the go, making them perfect picnic food. Simply add the drizzle of honey just before serving!
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Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in…
Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in the oven. But as delicious as sautéed mushrooms are, I’d argue that roasted mushrooms are even better. They’re crisp around the edges, meaty in the middle, and packed with savory, umami flavor. Plus, they roast on a single sheet pan in under 30 minutes. I’m sharing my simple roasted mushrooms recipe below. Serve it as […]
Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shel…
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Traditional quiche is always a good idea for breakfast and brunch, I especially love this spinach quiche recipe. The savory egg, vegetable, and cheese filling is so good with the buttery, flaky, pie crust. But sometimes I like to lighten things up and …
Traditional quiche is always a good idea for breakfast and brunch, I especially love this spinach quiche recipe. The savory egg, vegetable, and cheese filling is so good with the buttery, flaky, pie crust. But sometimes I like to lighten things up and make Crustless Quiche. Plus, a crustless quiche is SO easy because you…
Scalloped potatoes always make me think of Easter. My family had them at our holiday dinner every year when I was growing up. Cheesy, rich, and comforting, they were my favorite part of the meal. I’d happily skip the Easter ham and go back for a …
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Easter is right around the corner, and I’m busy picking out which side dishes to make for our holiday feast. No offense to ham or lamb, but the side dishes are always my favorite part of Easter dinner. If you ask me, they’re what make the m…
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We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling. By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which…
We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling.
By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which makes this perfect for a chilly weeknight dinner for two. Instead of using a pie pan, we’re using two 6-inch cast iron skillets for two individual pot pies. Serving each meal in its own skillet is such a fun way to serve this dish – just like our creamy kale and turkey skillet lasagna and individual apple crisps! Either make both for you and a plus one for dinner, or leave off the puff pastry until you’re ready to cook the second one, and have freshly baked chicken pot pie two nights this week!
How to Make an Easy Chicken Pot Pie
Ingredients
Process
Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery, and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
Reduce heat to medium, stir in the flour, and cook for 2 minutes.
Stir in stock, followed by milk, and continue to stir until the mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
Fold in chicken and peas. Adjust seasonings as needed.
Place each skillet onto a baking sheet. Scoop the chicken mixture into individual skillets.
Top each skillet with a square of puff pastry.
Brush each square of puff pastry with egg wash. Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly, and serve.
Tips and Tricks for the BEST Chicken Pot Pie
To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Variations
Use one 12-inch cast iron skillet if you don’t have two 6-inch skillets to use. Just layer the puff pastry sheets to fit.
Swap the tablespoon of fresh minced thyme for a teaspoon of dried thyme.
For a more aromatic effect, you can also add half a teaspoon of dried rosemary or sage.
For a gluten-free, easy chicken pot pie, use gluten-free all-purpose flour instead of regular when making the roux, and top your pot pies with a gluten-free puff pastry.
While this chicken pot pie has a creamy filling, you can make an even richer and creamier filling by swapping the whole milk with heavy cream.
Make Ahead, Storing and Freezing Instructions
Make Ahead
You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!
Storing
To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.
Freezing
You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.
For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).
Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
Reduce heat to medium and stir in flour and cook for 2 minutes.
Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
Fold in chicken and peas. Adjust seasonings as needed.
Assembly
Place each skillet onto a baking sheet. Scoop chicken mixture into individual skillets
Top each skillet with a square of puff pastry.
Brush each square of puff pastry with egg wash.
Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly and serve.
Notes
Tips and Tricks
To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Make AheadYou can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!StoringTo store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.FreezingYou can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).
We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling. By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which…
We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling.
By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which makes this perfect for a chilly weeknight dinner for two. Instead of using a pie pan, we’re using two 6-inch cast iron skillets for two individual pot pies. Serving each meal in its own skillet is such a fun way to serve this dish – just like our creamy kale and turkey skillet lasagna and individual apple crisps! Either make both for you and a plus one for dinner, or leave off the puff pastry until you’re ready to cook the second one, and have freshly baked chicken pot pie two nights this week!
How to Make an Easy Chicken Pot Pie
Ingredients
Process
Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery, and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
Reduce heat to medium, stir in the flour, and cook for 2 minutes.
Stir in stock, followed by milk, and continue to stir until the mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
Fold in chicken and peas. Adjust seasonings as needed.
Place each skillet onto a baking sheet. Scoop the chicken mixture into individual skillets.
Top each skillet with a square of puff pastry.
Brush each square of puff pastry with egg wash. Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly, and serve.
Tips and Tricks for the BEST Chicken Pot Pie
To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Variations
Use one 12-inch cast iron skillet if you don’t have two 6-inch skillets to use. Just layer the puff pastry sheets to fit.
Swap the tablespoon of fresh minced thyme for a teaspoon of dried thyme.
For a more aromatic effect, you can also add half a teaspoon of dried rosemary or sage.
For a gluten-free, easy chicken pot pie, use gluten-free all-purpose flour instead of regular when making the roux, and top your pot pies with a gluten-free puff pastry.
While this chicken pot pie has a creamy filling, you can make an even richer and creamier filling by swapping the whole milk with heavy cream.
Make Ahead, Storing and Freezing Instructions
Make Ahead
You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!
Storing
To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.
Freezing
You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.
For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).
Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
Reduce heat to medium and stir in flour and cook for 2 minutes.
Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
Fold in chicken and peas. Adjust seasonings as needed.
Assembly
Place each skillet onto a baking sheet. Scoop chicken mixture into individual skillets
Top each skillet with a square of puff pastry.
Brush each square of puff pastry with egg wash.
Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly and serve.
Notes
Tips and Tricks
To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!
Make AheadYou can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!StoringTo store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.FreezingYou can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).
A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves …
A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves it because it’s hearty and flavorful, packed with potatoes, veggies, eggs, and cheese. My mom loves it because it’s easy to make and—even better—make ahead. She can prep the whole thing the night before and pop it in the oven when guests arrive the next day. I adapted this breakfast casserole recipe from hers, and […]
Traditional quiche is always a good idea for breakfast and brunch, I especially love this spinach quiche recipe. The savory egg, vegetable, and cheese filling is so good with the buttery, flaky, pie crust. But sometimes I like to lighten things up and make Crustless Quiche. Plus, a crustless quiche is SO easy because you… 
