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As a Food­buzz Fea­tured Pub­lisher I had received a great coupon from Pep­peridge Farms and wanted to make a meal around their pas­try.  Easy!  Chicken Pot Pie.  I used my coupon to buy the frozen sheets of pas­try and lined two pie plates, made my fill­ing and topped with two puff pas­try lids.  Deli­cious, quick and very affordable!

Ingre­di­ents:

1.5 T olive oil
2 cups diced onion
1 cup cel­ery
1 tsp. minced gar­lic
4T all-purpose flour
1 ea. 10 oz bag  frozen peas and car­rots
2 cups chicken stock or strong veg­etable broth
2 cups diced chicken

1 pack­age Pep­peridge Farms puff pas­try
Melted but­ter as needed

Method:

Using a small stock pot, heat oil and sauté onion and cel­ery until translu­cent.
Add the diced chicken and cook until done.
Add gar­lic and sauté two min­utes more.
Add flour and stir with a wooden spoon until well incor­po­rated.
Pour in stock and stir.
Sim­mer until fill­ing has thick­ened.
Sea­son with salt and pep­per to taste.
Add remain­ing veg­eta­bles and stir until all is cooked thru.

Roll out pie crust and cut it about 1/2 an inch larger than the pie plate  you are using.  Add some of the fill­ing.  I usu­ally fill it almost to the edge.  I do brush the edge of the bot­tom pie shell with egg wash and then add the top crust, also rolled out to be a bit larger than the plate.  Secure the top crust to the bot­tom with a fork or by a fold­ing method whichever you are used to.

Bake in pre-heated 400° oven until the crust is nice and golden as you want to make sure the bot­tom crust is cook­ing also.  The fill­ing is already cooked so you just have to ensure that it is warmed through espe­cially if you had pre-made it and it was refrigerated.

When you have a nice dark golden colour on your pas­try you can remove it and serve it up!