Chicken Pot Pie

(6 to 8 Chicken Pot Pies, depending on your serving bowls)

*1 to 2 Package Puff Pastry, depending on bowl sizes, thawed

*1 rotisserie Chicken (I used just the white meat, cubed) or 3 cooked chicken breasts cubed

*1 Large Russet Potato, cubed and parboiled

*2 Stalks Celery, diced fine

*1 cup peas

*1 package (2 Cups) frozen Mixed Vegetables (carrots, peas, corn and green beans)

*1/8 teaspoon turmeric, for good color

*3 cups Low-Sodium Chicken Stock

*2 cups Half and Half

*2 Sprigs Fresh Thyme, Leaves removed about 1 tablespoon of leaves

*1 Tablespoon chopped Rosemary Leaves

*1/2 Onion, finely chopped

*1/4 cup plus 2 tablespoons All-purpose Flour

*3 tablespoons Butter

*Freshly ground Sea Salt and Black Pepper

*1 Egg, for egg wash

*Cooking spray, like Pam

*2 quarter Baking Sheets

*Aluminum or Parchments Paper

Rue

In a sauté pan on medium heat, add the butter and whisk in 2 tablespoons of flour making a rue, slowly add the remaining flour alternating with half and half. Cooking until it thickens about 6 minutes. Set aside.

Chicken Vegetables/Filling

In a stock pot add the Chicken stock, on medium high heat and bring to a boil. Then add the potatoes, celery and onions, cooking until potato is slightly tender. Turn down the heat to medium heat. Then add: Turmeric, thyme leaves, rosemary, Chicken, mixed vegetables and peas. Cook for 2 minutes.

Add by stirring in the rue mixture to Chicken vegetable mixture. Cook the mixture until it thickens, like a thickened soup.

In cooking sprayed oven safe soup bowls, scoop/dish the chicken pot pie filling evenly between bowls. Place filled bowls on baking sheets.

Puff Pastry Top Crust

Unroll one of the rolls of puff pastry and with an extra-large round cookie cutter cut out 4 circles or use your soup bowl and place upside down on top of the rolled out puff pastry and make circles of puff pastry 1/2 inch larger than soup bowl rim. Repeat with second roll of puff pastry.

Cutout the centers of each cut circle with shamrock or cookie cutter of your choice, brush each puff pastry crust with egg wash or just make 3 to 4 slits to allow steam to escape while baking. Brush on the egg wash before you make slits.

Bake in preheated 350*F oven for 20 minutes or until tops are golden brown.

If desired bake the cut out shamrock /etc… on Silpat/parchment covered quartered baking sheet for about 6 to 8 minutes. Place them onto the center of the baked chicken pot pie.

Enjoy!

Lindy