Rustic Rotisserie Chicken Pot Pie

 I love making this with leftover rotisserie chicken.   It's quick and easy to make.  Unless you make your own puff pastry, then it will take more time.

(before the crust)

RUSTIC ROTISSERIE CHICKEN

(serves 6-8)

Ingredients:

*1/3 cup butter

*1 medium yellow onion, chopped small

*2 medium russet potatoes, peeled and chopped small

*2 large carrots, peeled and chopped small

*2 celery stalks, chopped small

*2 teaspoons freshly chopped rosemary (or 1 teaspoon dried rosemary leaves)

*2 teaspoons freshly chopped thyme (or 1/2 teaspoon dried thyme)

*2 teaspoons freshly chopped dill weed (or 1/2 teaspoon dried) 

*1 teaspoon salt

*1 teaspoon ground black pepper.

*1/3 cup all purpose flour

*2 cups chicken stock

*3/4 cup whole milk or heavy cream

*3 cups rotisserie chicken, shredded or chopped 

*1 cup frozen green peas

*1 egg. yolk

*1/2 teaspoon water

*1 puff pastry sheet 

Directions:

~In a large stock pot, over medium heat, melt 1/3 cup butter.

~Par boil 2 medium chopped potatoes for 8-10 minutes and drain (or until cooked 90%).

~Add 1 chopped medium onion,  2 large chopped carrots, and 2 chopped celery stalks, until veggies are fairly tender (about 5 minutes) stirring often.

~Stir in 2 teaspoons fresh chopped rosemary (or 1 teaspoon dried), 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), 2 teaspoons fresh chopped dill weed (or 1/2 teaspoon dried), stir and cook for 1 more minute.

~Whisk in 1/3 cup flour and cook for another 2-3 minutes, stirring continuously to cook off the flour taste.

~Gradually pour in 2 cups chicken stock, scrapping the bottom of the pan to remove any stick on flour.

~Gradually pour in 3/4 cup milk and stir until mixture is thickened.

~Remove from heat and stir in 3 cups chopped chicken, cooked potatoes,  and 1 cup frozen peas.

~Pour into a 9x13 inch baking dish.

~Cover and refrigerate for 1 -2 hours (longer if you want).

~In a small bowl, whisk 1 large egg yolk and 1 teaspoon water together. 

~Roll out puff pastry to just a little bigger than your baking dish (or the same size)

~Using a pastry brush, brush egg yolk mixture along the edges of the puff pastry.

~Put 3 or 4 small slits in the center of the dough.

~Place dough egg wash side down over pan (the dough will overlap the top of the pan.

~Press the edges along the outside of the pan (or if you made it smaller just over the filling).

~Using the rest of the egg yolk mixture, brush the top to the pastry puff.

~Place pan in freezer (or refrigerator) while oven preheats.

~Preheat ove to 425 degrees.

~Bake for 25 minutes.