Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 3 celery stalks, chopped
• 1 tsp paprika
• 1 tbsp fresh rosemary, chopped (1 tsp dry)
• 1 tbsp fresh thyme, chopped (1 tsp dry)
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup half and half cream
• 1 rotisserie chicken, shredded or diced
• 2 medium potatoes
• 1 cup frozen peas & carrots or mixed vegetables

Topping

Directions

1. If using frozen puff pastry make sure to thaw for at least an hour
2. Meanwhile boil potatoes for 8-10 minutes until they are tender but not completely cooked.
3. After they are cooked put into cold water while preparing the pie filling
4. Preheat oven to 425 degrees F.
5. In a large skillet or pot, heat butter and oil over medium heat
6. Add onion, celery and garlic and cook for about 5 minutes
7. Add the seasonings and herbs, stirring for about a minute
8. Sprinkle flour into pan and combine with mixture
9. Whisk in the chicken broth and half and half cream until smooth
10. Bring to a boil until it thickens, about 2 minutes
11. Add the chicken, potatoes and frozen peas and carrots
12. Pour into an baking dish and top with puff pastry or homemade pastry
13. Poke some vent holes with a knife
14. Brush with egg wash and then sprinkle with grated parmesan cheese and sea salt
15. Bake for 30-45 minutes or until browned and the pastry is cooked through

Homemade pastry

• 2 cups of all purpose flour
• 3/4 tsp salt
• 1 cup pure lard or butter (I prefer lard)
• 1 egg
• 2 Tbsp ice cold water
• 1 Tbsp white vinegar

Directions

1. Combine flour and salt into a mixing bowl. Cut lard or butter into flour with two knifes or pastry knife until mixture is uniform and resembles coarse crumbs
2. Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened
3. If needed, divide dough in half and shape into a ball. Flatten each into a circle about 4″ and wrap and chill dough in refrigerator about 15 minutes for easier rolling
4. Roll a portion of dough required (I use both portions together) to cover to of pot pie. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness.
5. Gently place over pot pie without stretching and trim, flute and bake.

Note: Making dough in a food processor (easy)

1. Add the flour mixture and small pieces of lard or butter into a food processor
2. Pulse a few times to make a course mixture. Pour a little at a time the egg, water and vinegar mixture, while pulsing
3. Remove dough and If needed, divide dough in half and shape into a ball. Flatten each into a circle about 4″ and wrap and chill dough in refrigerator about 15 minutes for easier rolling
4. Roll a portion of dough required (I use both portions together) to cover to of pot pie. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness.
5. Gently place over pot pie without stretching and trim, flute and bake.

Enjoy

Recipe Source