Deep Dish Chicken Pot Pie

Ingredients:

1 sheet of puff pastry thawed
2 tsp olive oil
1 garlic clove, minced 1
2 medium carrots, sliced 2
5 mushrooms, sliced (about 1 ¼ cup)
1 cup frozen peas
1 cup chicken broth

2% milk, divided 1 cup
2 tbsp cornstarch
1/2 tsp ground thyme
1/4 tsp crushed rosemary
1/4 tsp pepper

2 diced cups cooked chicken,  a bbq rotissary chicken is really nice!

Preheat oven to 375°F (180°C). Spray a 10″/20 cm glass pie plate with nonstick cooking spray. Let puff pastry sit for one hour after being frozen.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrots, mushrooms, peas and sauté for 6 to 8 minutes or until softened. Remove from heat and set aside.

In saucepan, heat chicken broth over medium heat. Add 3/4 cup (175 mL) milk. In a small bowl, whisk together cornstarch in 1/4 cup (60 mL) cold milk. Slowly add cornstarch mixture to hot chicken broth and milk, whisking constantly. Whisk in thyme, rosemary and pepper. Bring to a boil and cook for 1 minute.

Remove from heat and stir in cooked vegetables and cooked chicken. Spoon into prepared pie plate. Roll out he pastry dough according to the size of the plate being used.  I have used square and round.  I have also made a few individual one…be creative.  Gently transfer puff pastry to top of pie plate. Cut small vent holes in centre of pie crust.

Bake for 45 minutes, until crust is golden and filling is bubbly.