Chicken pot pie.

I had some leftover puff pastry and decided it would be yummy to make a chicken pot pie. I used to love these growing up, and my mother loved making them too- remove from freezer, open box and bake 40 minutes...

These are from scratch! Don't be intimidated by the ingredients. You can buy mir au poix (diced onion, celery and carrot) from Trader Joe's and leave out whatever veggies you don't have on hand.

3 C. shredded chicken - I poached 2 chicken breasts in water with a few bay leaves for an hour, them removed the meat and shredded. Leftover cooked chicken is fine too.
1 tbs. olive oil
3 tbs. unsalted butter, divided
1/2 finely diced onion (think Vidalia chopped- small dice)
1/2 C. diced mushrooms
1 C. diced carrot
2 diced celery stalks
1/2 C. frozen corn kernels
1/2 C. frozen peas
1/2 tsp.celery salt
1/2 tsp. Greek or Italian seasoning
1/2 tsp. cracked black pepper
3 tbs. flour
1 c. Chicken stock or water
1 package puff pastry/ pie crust or even biscuit dough- these are all readily available.
1 egg- beaten with a fork

Preheat oven to 375.

Saute onion and mushrooms in olive oil and 1 Tbs. butter in a large nonstick pan on medium high heat. After 1 minute, add celery and carrots. Continue cooking for another minute or two and add frozen corn and peas. Season with salt, Greek seasoning and pepper and remove from heat. Add chicken and vegetables to a bowl and set aside.

In the same pan, melt remaining 2 Tbs. butter, once melted, sprinkle flour and whisk until combined and thick. Add 1 C. chicken stock or water and continue whisking until completely combined. Add to bowl and stir to combine.

Add vegetables and chicken to a deep oven-proof dish and cover with puff pastry, pie crust or biscuit dough. Brush pastry with egg wash before baking, this gives the pastry a nice shiny crust.

Bake in oven to 30-35 minutes. Lower heat to 350 if the pastry is getting too brown. Serve with a green salad.