I got this recipe fromhttp://www.lanascooking.com on Pinterest.
I tweaked it a little bit for my families liking, or I should say mine. Anyway, Papa went crazy for it!
3 carrots, peeled and diced
2 medium potatoes, peeled and diced
1/2 an onion, diced
2 TBS. butter
2-3 TBS. oil
Rotisserie chicken. Take about 2 C. of the meat and chop into bite size pieces. Use more if you want to. ( Harmon's one of our local grocery stores has there rotisserie chickens on sale for 5.00 on Mondays)
2 tsp. salt, divided
1/2 tsp. ground black pepper
2 TBS. flour
1 1/2 C. 1/2 and 1/2 or whole milk
1/2 to 1 C. sliced fresh mushrooms
1 C. frozen peas
Package frozen puff pastry, thawed
1 tsp. water
Preheat oven to 425 degrees
Place carrots, potatoes and onion in a microwave safe bowl. Cover with plastic wrap.
Microwave on high for 8 minutes. Veggies won't be cooked all the way through, but that is o.k. they will finish cooking during the baking process.
Heat butter and oil in large skillet over medium-high heat.
Add the flour with 1 teas. salt and pepper. Stir and mix well, you will be making a rue. You will want to turn down the heat, as the flour will begin to brown if you don't. You have to work kind of fast during this process. After the flour, butter, and oil are mixed well and there are no lumps,
slowly pour in the milk stirring constantly, until well mixed , turning the heat back up slowly so the flour and milk mixture will thicken and start to bubble a little bit.
When mixture is thickened, add chicken.
Then add the carrots, potatoes, onions, mushrooms, peas and salt and pepper to taste.
Stir gently to combine all the ingredients.
Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
There will be two folded sections of pastry dough in the package you will do this to both of them.
Spray your cooking dish with cooking spray
Then fill the dish with the meat and veggie mixture.
Top the dish with the puff pastries. I put one on one half of the dish and one on the other. Slightly overlapping them on the top. Then I cut any dough hanging from the dish. I left about a one inch hang over.
Cut a vent into the top of the pastry dough.
Beat the egg and water together in a small bowl. Brush over the pastry.
Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 15 minutes.
Take aluminum off of the pie and cut a hole in the middle of it. Cover the pastry loosely again. Exposing the middle of the pie with the hole in the foil. This will enable the middle of the crust to brown and cook a little bit more.
Bake another 10 minutes, or until the middle is as brown as you want it.
Remove from the oven and allow to cool for at least 10 minutes before serving.
This was worth it!
It was delicious!!