If I've ever been a food snob about frozen puff pastry, I take it all back. Frozen puff pastry is a wonderful thing and was invented as far as I can see for chicken pot pie. I've always made the crust from scratch, which is fun but time consuming, I can truly say "never again." This was so easy and I have to admit tasted better than the homemade version. I very often roast two chickens at the same time, one for eating immediately and one to make into soup, pie or sandwiches. Pot pie is a lovely dish for cold weather, make one big one or small individual ones such as above.
Chicken Pot Pie.
1 4lb chicken, roasted
2 tablespoons of unsalted butter
1 tablespoon olive oil
1 onion, peeled and finely chopped
3 sticks of celery, finely chopped
3 carrots, peeled and finely chopped
Fresh herbs, such as parsley, tarragon or thyme
1 cup of frozen peas
For the Roux Sauce.
4 tablespoons of unsalted butter
4 tablespoons of all purpose flour
4 cups of milk, whole, semi or skimmed
Pinch of nutmeg
Salt and pepper
1 teaspoon of finely chopped herbs.
1 sheet of frozen puff pastry.
Heat the oven to 425F
Roast the chicken.
While the chicken is roasting make the roux sauce for the pie. Heat the butter in a saucepan until melted, add the flour and stir together well.
Add the milk gradually, stirring well after each addition so the sauce doesn't get lumpy.
Add the salt, pepper and pinch of nutmeg. Set the sauce aside.
In a saute pan heat the olive oil, add the onion, carrots and celery. Saute for approximately 8 minutes until the vegetables are soft. Set aside.
When the chicken is cooked, allow to rest for 10-20 minutes. Shred the meat and add to the roux sauce, add the vegetables and stir to combine. Pour into 1 oven proof dish or individual dishes.
Unfold the frozen puff pastry and cut to cover the size of the dish. Brush the edge of the dish with some beaten egg, place the pastry top over the dish and press down firmly on the egg washed edge. Sprinkle the top with sea salt, ground black pepper and very finely chopped herbs.
Place the pie dish on a baking tray and into the oven for approximately 20-30 minutes or until the pastry is risen and golden.