Butterbeer, Chicken Pot Pie, it's all found in The Unofficial & Unauthorized Harry Potter Cookbook

Chicken Pot Pie 

4  cooked Chicken Breasts, cubed

¼ cup of butter

1/3 cup of flour or 3 Tablespoons of cornstarch

1 cup of chicken broth

½ cup of chopped white onion

½ cup of sliced fresh mushrooms

1 can of corn, drained

1 can of frozen pea, carrots and bean melody

(optional) 1 can of green beans, drained

Directions: Cook chicken breasts over medium high heat till no longer pink in the middle. May add 2 Tablespoons of butter, ½ cup of Chicken Broth, and may add ¼ cup of white wine as well as salt and pepper and garlic to taste. Prepare pastry dough; set aside. In a saucepan, cook onion, mushrooms in butter till tender. Stir in flour and chicken broth, may add cornstarch as well. Add spices such as oregano, dried sage, crushed thyme and salt and pepper to taste. Stir in corn and frozen pea melody and add additional flour ½ Tablespoon at a time, if needed. Add cubed chicken to mixture and place in a round casserole. Make sure you have rolled your pastry dough and if needed cut off edges. Top Chicken Pot Pie with pastry dough. May use a fork to decorate edges and a knife to cut v shapes in the top so the chicken pot pie can breathe while baking. Can also use festive holiday cookie cutters. Bake in a 350 degree over for 20 minutes or until pastry is golden brown.

Pastry Dough Recipe

1 cup of flour

½ teaspoon of salt

1/3 cup of shortening

The Unofficial & Unauthorized Harry Potter Cookbook is not affiliated with JK Rowling or her associates.