Savory Chicken Pot Pie With a Flaky Crust

We had a lot of leftover chicken.  I had cooked up a whole chicken on New Year's Day that we never got around to eating since no one was hungry by dinnertime.

I picked all the chicken off the bone and figured I'd put it to good use.  I knew I wanted to make a chicken pot pie with some of it.  I hadn't made chicken pot pie in years but I knew I wanted to make something like Our Roast Beef Pot Pie since it was such a huge hit with the family.  I set to work making substitutions where I felt they were needed.

We were delighted with our delicious chicken pot pie and we particularly enjoyed the nice flaky crust.

Ingredients:

1 package frozen mixed vegetables
1-2 cups cubed chicken, cooked

4 medium potatoes; diced & cooked 
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
2 cups milk
1 tsp rosemary
1/4 cup onion
Puff pastry sheet

1.Using a large casserole dish I dumped out the bag of frozen mixed vegetables.  Next I added a cup or two of diced chicken on top of the vegetables. Then topped it with the diced potatoes.

2. In a medium sauce pan I melted the 3 Tablespoons of butter and mixed in the 3 Tablespoons of flour to make a roux.  Then I slowly added in the chicken broth and milk making sure there were no lumps of the flour mixture left.  I added in the rosemary and diced onions and cooked the mixture over medium heat stirring frequently until much of the water had cooked down and the mixture thickened to a gravy- like consistency. 

3. I poured the mixture over the chicken and vegetables. I gave it all a gentle swirl and made sure that the sauce was covering everything. 

4. I topped the casserole dish with a sheet of Puff pastry; folding the corner to fit my pot. I then used a knife to make a few small steam holes.  I popped the whole thing in the oven (on a cookie sheet to case any drips) and baked it at 475 degrees for 15 minutes.  Then I lowered the heat to 375 and baked for 15 more minutes until the crust was a deep golden brown and the filling was bubbling. 

Then we just scooped out a spoonful and served it nice and hot. 

 

Linking Up With:

Miz Helen's Country Cottage