Chicken Pot Pie

When God decided to bless us with comfort food, he gave us chicken pot pie.  Flaky, buttery crust and that creamy, molten chicken-y goodness inside. And a few vegetables to clear the conscience.

Total time: 1 hour

Pot Pie

1/4 cup olive oil
2 green onions (or 1/2 small red/white onion), sliced finely
1 stick celery, sliced finely
3-4 cups shredded cooked chicken (rotisserie chicken is good)

3-4 cups mixed vegetables:
1 small potato, peeled and cubed
1/2 small red pepper, cubed
1/2 cup frozen peas
1 cup button mushrooms, halved

1/4 cup butter
1/4 cup white flour
1 cup milk (hot)
1 cup water (hot)
1/2 stock cube – chicken
1/2 stock cube – mushroom
Salt & Pepper
1 tsp dried oregano
1 tbsp fresh basil, shredded
Puff pastry shells/sheet

Over medium-low heat olive oil and saute celery and onion until soft. Add in the vegetables (except mushrooms). You can use any vegetables that you have; mixed frozen vegetables are fine as well, but I prefer fresh. Add salt and pepper and fry till potatoes are almost cooked.

Take the vegetables out of the pan, add in the butter and melt, drop in the flour and cook on low for a minute. Add in the hot milk slowly and whisk constantly until you get a thick white sauce. Whisk in stock (combine hot water and stock cubes) and herbs and let the sauce come to a quick simmer.

Add in the cooked shredded chicken, mushrooms and vegetables into the sauce and simmer for 2-4 minutes until the ingredients have become best friends. Pour sauce into a casserole dish. Cover the dish with puff pastry, prick a few holes in the pastry to ensure that steam can escape and bake at 375F for around 30minutes or until pastry has risen and become golden brown.

Serve piping hot