Chicken Pot Pies with Flaky Crust

There is nothing better on a cold wintry day than a properly made pot pie.  
                                                                                                             ~Craig Claiborne

Grandma was a champion at taking leftovers and creating delectable dishes using them on subsequent days. 

Thanksgiving was her favorite because she could turn the turkey leftovers into turkey tetrazzini, turkey salad sandwiches, turkey soup (using the carcass for the broth), and on and on. 

Amazingly, she would season it so you'd never tire of turkey! And why not? Many people have beef in their diets every day...so why not a healthier alternative like turkey?

So here's a small example of her expertise. Day 1: Herb Roasted Chicken with Vegetables. Day 2: Chicken Pot Pies using the leftover broth, chicken meat, and vegetables (all the more reason to cook 2-3 chickens and vegetables on day one so you're guaranteed leftovers!).  

Consider that all the ingredients will probably cost around $12 for what will become at least 2 full meal deals for a family of four (with possible leftovers for lunches depending on whether they're big eaters!).  Plus, you have a remaining sheet of puff pastry to use later. Win win!

Chicken Pot Pies with Flaky Crust

1 sheet Pepperidge Farm puff pastry
2 cups chicken broth*
¼ cup flour
3 cups shredded chicken meat*
½ recipe Caramelized Vegetables*
½ cup frozen peas
Dash salt
Dash pepper

Preheat oven to 375F.

Make a roux by mixing ½ cup chicken broth with ¼ cup flour until smooth. In a medium saucepan, heat 1½ cups of chicken broth over medium heat and slowly add roux. Whisk until boiling and smooth. Add chicken meat, vegetables, peas, salt and pepper. Simmer until thickened. Spoon meat mixture into oven proof dish(es) being used.

On floured work surface, roll out one sheet of puff pastry (one of the two in the package), cut crust ½ to 1 inch over rim of dish(es), place on top and crimp the edges. Use your knife to make slits for air to escape while cooking. Bake for 25-30 minutes until crust is golden brown.  4 Servings

* Delicious if broth, meat, and vegetables are left over from your own Herb Roasted Chicken with Caramelized Vegetables. If not available, you could use a purchased rotisserie chicken, packaged broth, and frozen vegetables of your choice.