Chicken Pot Pie

I came up with this recipe when I had some left overs from a yummy rotisserie chicken.  

This recipe would be great with some left over turkey as well.

Chicken Pot Pie

You will need:

6 TB butter

1/2 c + 1 TB flour

1 1/2 c chicken broth
1 1/2 c milk

2 cups (combined) of frozen peas, carrots and corn

2 large russet potatoes

2 cups rotisserie chicken or turkey

1 tsp+ italian seasonings (add to your liking)

1/4 tsp onion salt

salt and pepper to taste

Box of Pastry Puff Sheets or 1 pie crust to top or refrigerated biscuits

Preheat oven to 425 degrees.  Take your pastry sheets out of the freezer and set on a lightly floured counter to thaw.

The Sauce:

Over low to medium heat, melt butter in a saucepan.  Stir in flour and cook until thick and bubbly.  Whisk in chicken broth and then finally the milk.  Let simmer a few minutes until thick.  Add italian seasonings, onion salt and pepper. 

The Veggies:

Peel the potatoes and slice into small, bite sized squares.  Place cut potatoes and frozen veggies in a pot of cool water and boil until potatoes are just tender.  Do not over cook potatoes as they will still cook in the oven later.

Lightly spray a 9x13 casserole dish with cooking spray.  Put cooked veggies in the pan and lightly salt and pepper them.  Add chicken or turkey.  Then pour the sauce over the top. Top the pie with a pie crust of your choice.  Just lay it right on top.  I used the Puff Pastry Sheets which used 1 and 1/3 sheets and then I used the rest of the 2/3 of the second sheet for dessert  (These are in the freezer section in the grocery store).  A regular pie crust would work great as well.  Slit the top of the crust several times with a knife to allow venting.  Brush the top with egg wash (1 beaten egg+ 2 TB water) for shine.

Bake for about 15 minutes until the crust is golden brown.