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!
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
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!