Chicken pot pie is one of those recipes that just reminds us of home and being cozy by the fire. It's warm, hearty, and delicious.  With winter right around the corner, this is a meal that you'll want in your recipe arsenal. Also, it's really not very unhealthy when you make it from scratch and without cream! If you've been following along with us you know that we recently shared how to make a classic roasted chicken. We are all about healthy eating but we also believe in getting the most from your food and making as many meals as possible with what you buy. A little prep can go a long way and we wanted to show you how we made 3 meals from 2 chickens we roasted together.  The first we shared was the curry chicken salad sandwhich and now we are showing you how to make a chicken pot pie.  You'll need some puff pastry and 2 cups of cubed chicken from your roasted chickens and a few other things, but this meal is very fast to make if you've done the prep work (baking the chickens and separating the meat). 

We pulled some of our favorite and most useful quotes from master bakers in article from Boston Eaters. For the purposes of today's recipe, you will only be using the egg wash tip, but keep the other one in mind because we've never heard it before and found it very useful!  The egg wash tip is a great one for any pie or crust you want to make golden brown and picture perfect! 

Ashley Low, head baker at Loyal Nine

"Egg wash. I put it on everything: scones, brioche, pie crust. It takes just a second to throw together, and it gives anything with a crust that little extra sass."

Chris Mendonca, chef at Granary Tavern

"Use a cheese grater for biscuits — use frozen butter and grate into the flour. Flaky deliciousness."

Ingredients

• 3 tablespoons unsalted butter

• 1 small yellow onion, minced

• 1 stalk celery, thinly sliced

• 2 carrots, diced medium

• 5 tablespoons all-purpose flour

• 2 cups chicken broth (from our Roasted Chicken recipe)

• 1 cup green pees

• 2 cups diced cooked chicken

• Salt and pepper

• 1 sheet thawed puff pastry

• 1 beaten egg

Directions

In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent.  Add flour and cook, stirring, 1 minute.  While constantly stirring, gradually add broth (which you can also make from scratch with the bones from the chicken if you have time).  Bring it to a boil, then reduce heat and simmer 5 minutes.  Stir in pees and chicken and season with salt and pepper.

Divide filling among four 8-ounce ramekins, or make 2 bigger ones.  Roll out 1  sheet puff pastry and cut 4 rounds to fit ramekins.  Easy tip: Place ramekin upside down on puff pastry and cut out perfect size. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.