Kathleen Rear

My biggest peeve about chicken pot pie is that the crust to stew ratio is terribly disproportionate.

For the Stew:
1/2 cup Butter (1 stick)
1/2 cup Flour
4-5 cups Chicken Stock
Salt & Pepper
2 teaspoons Herbs de Provence
2 cups Mixed Vegetables
I used a combination of frozen (thawed) and fresh veggies I had left over.
4 cups cooked Shredded Chicken
You can use a store-bought rotisserie chicken or roast your own. I roasted 2 big chicken breasts then let them cool before I shredded.

In a large high sided pot over medium high, melt the butter. Add the flour and mix until a paste forms. Add the stock, whisking briskly. Turn the heat down a bit and continue to whisk until the sauce is thick. Add more stock if it’s too thick. Season with salt and pepper and the herbs de Provence.
Add the vegetables and shredded chicken. Stir to combine then heat through. You can set this aside off the heat and get started on your pastry crust.

For the Crust:
1 package Puff Pastry (I use Pillsbury)
Egg wash = 1 egg mixed very well with a bit of water
Salt & Pepper

Preheat oven to 400 degrees.

Defrost the puff pastry and unfold onto parchment lined baking sheets. Cut each pastry sheet into fourths and arrange so they are about an inch or so apart.
Now for each square, measure in at each side roughly half an inch in, and score a line with a knife. Don’t cut all the way through!
Use the egg wash on the outside border of the square. Try not to dribble on the sides or the square won’t puff.
Season with salt and pepper, and place in the over for 20 – 25 minutes.
When they are golden brown and puffy, set aside to cool slightly. Once cooled gently press down along the score line creating a little cup in the pastry.

Spoon the stew into the pastry crust and serve.