Leftover roast chicken is gold. Use it to make a straightforward chicken pot pie.
Recipe below image.
| 5 T | butter |
| 1 med | yellow onion |
| 2 cloves | garlic, minced |
| 1 c | chopped carrot |
| 1 c | chopped celery |
| ¼ c | dry sherry or brandy |
| ¾ c | milk |
| 3 T | cornstarch |
| 2 c | chicken stock |
| 2 c | water |
| 1 c | frozen peas |
| kosher salt and fresh-cracked pepper | |
| 2 c | shredded cooked chicken |
| ⅓ c | fresh parsley, chopped |
| 2 sheets | frozen puff pastry, from 1 (14-ounce) box, thawed |
| 1 | large egg plus 1 egg yolk |
Preheat oven to 425°F.
In a large pan, melt the butter over medium-high. Add the onion and garlic, cook for a few minutes, then add carrot and celery and cook until softened, 8 minutes. Deglaze the pan with the sherry, scooping up any browned bits. Dissolve the corn starch in the milk, whisking away any lumps. Stir in the milk cornstarch mixture. Slowly add stock, whisking constantly. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season, then add chicken and parsley. Check for seasoning. (Can be frozen up to this point). Pour into a 2-quart baking dish or into 6 individual dishes.
Roll out thawed puff pastry on a lightly floured surface to a ¼-inch thickness. Cut out four or six circles that are a bit wider than the dishes being used. (If making one big pie, use an 8-inch round pie tin or a small rectangular baking dish. Cut out a pastry shape that is about 1-inch wider than your pie). Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circle (s) from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 425°F. Transfer ramekins to a rimmed baking sheet. Bake individual pies for 15-20 minutes, large for 45-50 minutes, until the filling is bubbling and pastry is golden. Rest for 10 minutes before serving.
Serves 4-6.