Chicken Pot Pie in a Puff Pastry Crust

 Chicken pot pie in puff pastry

A Signature comfort recipe by - delicious and  versatile one dish meal. 

4 tablespoons parve margarine
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
½ cup frozen green peas
1 potato – peeled, and diced small
1 lb. poached, roasted or rotisserie chicken 
1/4 cup flour 
3 1/4 cups vegetable or chicken broth
1/4 cup white wine (optional)
Salt and pepper, to taste
½ teaspoon dried chopped thyme
1/4 cup non-dairy cream or coconut milk
1 parve puff pastry crust (like Pepperidge Farm)
1 egg
2 Tablespoons water


Follow the instructions on the Puff Pastry Dough package and allow to defrost.
Preheat the oven to 375 F.
Melt the margarine in a large pot over medium-high heat, and then add the onion, carrots, potatoes and celery. Stir. until the onions start to turn translucent, about 3-4 minutes.
Add the chicken and then sprinkle the flour over the top and stir until it's all combined. Cook on low for 1 minute, then pour in the vegetable broth (and wine if using) and stir. Simmer on low until it starts to thicken and add salt, pepper, and thyme.
Add the creamer or coconut milk, then stir the mixture and let it bubble. If it seems overly thick, add a little more broth. Turn off the heat.

Pour the filling into a 2-quart oven safe round or rectangular baking dish. Open the defrosted puff pastry crust package; roll until it is a bit larger than baking dish and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the dish. Use a knife or scissor to cut little vents in the surface of the dough and trim the dough. Mix the egg with 2 tablespoons water and brush it over the surface of the crust. Place the dish on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust  is deep golden brown and the filling is bubbly. If too brown, cover dark areas with foil. Serves about 6 
You can omit  puff pastry dough crust and top this pie with 3 cups cooked mashed potatoes.  Leftover turkey can be used instead of chicken. As noted in the recipe, cut up rotisserie chicken is a great shortcut. 

Comfort food classic, Casserole