Submitted by: Meghan from Evanston, IL
Yield: 4 servings
-Preheat oven to 400 degrees.
-Lightly grease a 1.5 qt round baking dish. (You can use the paper wrapper from the butter to do the greasing)
-Have a large bowl and strainer ready.
-In a large pot, bring chicken stock to a boil.
-Add in all vegetables and cook until tender-crisp.
-Strain contents of pot, reserving stock in the large bowl and vegetables in strainer.
-In the pot, melt butter over medium heat.
-Whisk in the flour and while continuing to whisk, cook for 4 minutes or until a pale golden color is achieved.
-Whisk in the warm, reserved chicken stock until smooth and thick.
-Stir in lemon juice and seasonings. Taste and adjust as necessary.
-Add chicken and vegetables to sauce and stir so that ingredients are evenly distributed.
-Pour this mixture into the baking dish.
-Place a puff pastry sheet over the top of the dish and trim slightly (at the corners of the pastry).
-Brush the top of the pastry lightly with the beaten egg. You will not need all of the egg.
-Bake in the preheated oven until pastry is golden brown (about 20 minutes).
-Allow pot pie to sit for 5 minutes or so before serving.
This is a fun recipe to get creative with cutting vents for the top crust. You can also cut out decorative pieces of extra dough and glue them to the top with the egg wash.