Wilma's Pot Pie

I remember when my mom - in a perhaps ill conceived effort to rethink the traditional Thanksgiving Day pumpkin pie - took a survey of my families favorite pies. Without hesitation I replied "chicken pot, or maybe shepards." Seeing as how the only pot pies I've tasted are of the pre-made variety I figured it's about time I make one myself. It seems like one of those meals that you probably don't eat too often but when you do, it should be homemade. And sorry, it should include chicken. I think when almost every ingredient is grown locally and it utilizes the entire chicken it's ok to live a little. I even shelled my own peas for pete's sake. That's gotta count for something right? If I ever try my hand at a veggie pot pie I'll let you know how it goes. Don't hold your breath though.

Ingredients

Chicken stock - about a pint

Chicken meat, cooked

Handful peas - Mine were local and yes I shelled them myself

1 large carrot, cut into bite size pieces

Handful sliced mushrooms

Handful of yukon gold or fingerling potatoes, cubed

1 small onion, diced

3 tbsp flour

3 tbs butter

1 cups of milk, low fat is fine

Olive oil

1 package frozen puff pastry, thawed - I used Pepperidge Farm

Start by sauteeing the vegetables in a small amount of olive oil in a large saucepan over medium heat. The potatoes should go in first because they will take the longest followed by the carrots. Once these have both started to soften slightly add the mushrooms and onions. Season liberally with salt and pepper. Pepper especially is an essential part of this dish. It's ok if the potatoes and carrots aren't completely cooked through as they will finish in the gravy and in the oven. You do, however, want a nice brown on the mushrooms and onions. Once they are caramelized add the butter and flour. Stir to coat the veggies completely and dissolve the flour. Then add the chicken stock and the milk. Stir occasionally and turn the heat down to medium low. This should take maybe about 5 minutes to start thickening. Once it starts to thicken add the chicken and peas. Cook for an additional 5 minutes or until it is a nice gracy like consistency. If it's not thick enough you may want to make a slurry out of flour or cornstarch.

Prepare the vessels of your choice. I like individual sized baking dishes. To prepare, slice the puff pastry to fit your vessels. A little bit of overhang around the edges is fine.

Pour the filling into the vessels so that it almost comes up to the top. You want them full but not overflowing. Place your puff pastry over the top - warning that you need to do this step quickly and get them into the oven because the gravy will start warming up the pastry - and cut a few slits in the middle. Pop them into the oven with a baking dish or foil underneath to catch the inevitable gravy drips. Bake at 350 degrees until the pastry is nice and golden brown. This should take about 12 minutes but watch carefully. Take out. Inhale deeply. Get ready to burn your mouth because you will not be able to resist it's flaky crust and creamy chickeny goodness.

Mmm Mmm good.