Because of that I have been craving real pot pie for about three weeks. So here we go....
Here is what you need:
3/4 lb of chicken, cooked and shredded
2 tablespoon of parsley
1 chicken bouillon cube
1 1/4 cups of white potatoes, diced (small)
1/2 cup of diced carrots
1/2 cup of peas (frozen, defrosted not cooked)
3 tablespoons of butter
5 tablespoons of flour
1 cup of half and half (I used fat free)
1 (14.5 oz) can of chicken broth
salt and pepper to taste
1 sheet of puff pastry
Here is How to do it:
I cooked my chicken, with the parsley and bouillon, in the crockpot on low for about 3 hours, once it was cooked, I chopped and shredded it.
Get out the puff pastry and peas and let them defrost while you dice your potatoes and carrots.
Preheat the oven to 400 degrees.
Next, make your white sauce. Melt your butter in a pan. Next add your flour and cream and stir while it comes to a boil. Next, add your chicken broth, salt and pepper, stir while it thickens and comes to a boil, remove from heat.
In a 9x13 baking dish, mix together the chicken, potatoes, carrots and peas.
Pour the white sauce over the chicken mixture.
Arrange the puff pastry (I find it easier to cut my puff pastry in strips) over the baking pan to create a crust (if you like you can pour some melted butter over the pastry)
Bake for 40 minutes.