Chicken Pot Pie

So, last night I made a lovely chicken pot pie (except not in a pot). It is supposed to make enough for about four people and I figure I have enough for around six dinners (give or take). The only really bad thing involved is puff pastry (which is only on top of the dish as opposed to the standard pot pie which has a pastry bottom and top). It would probably be good even without the pastry (or with whole wheat pastry). Also, this has the great benefit that you could use left-over vegetables and meat since you precook everything before you bake it. Also, all of the vegetables were cooked either in water or chicken stock so not a lot of add calories. Basically, a very simple recipe with approximate amounts. This is losely taken from the New Basic's Cookbook with alterations. Kat's Chicken Pot Pie 2 1/4 cups chicken stock 1 teaspoon Thyme 2 tablepoons butter 2 tablespoons flour 2 cups carrots 2 cups peas 8 oz cooked chicken 2 roasted red bell peppers 2 onions Olive oil 1 teaspon water 1 egg Salt Pepper 1 recipe puff pastry (if you buy pre-made, you will use the whole box). Preheat oven to 475 Butter a 9" by 11" glass casserole dish-you know, one of those long rectangular ones Now everything else can be done in advance (if you do it all at once, it will take about 40 minutes of prep and cooking time) In a small pan boil approx 1 cup of chicken stock (you could use vegetable stock), along with one teaspoon of Thyme. Add in around two cups of peeled and sliced carrot. If you use more carrots you need enough stock to cover them. Cook the carrots for between 4 and 6 minutes (long enough that they are fork tender). When the carrots are done, drain them and reserve the liquid. Set the carrots aside Meanwhile: Bring another pot of water to boil and put in two cut up onions. Boil for around 10 minutes or until soft. Drain and mix with the carrots. Also briefly cook in hot water around two cups of frozen peas. Drain and mix with the carrots. While you are cooking the other vegetables, you can roast the red pepper in the oven. Just cut up the red bell peppers coat them in olive oil and put them in the oven on a cookie sheet covered in tin foil for approx 10-15 minutes, turning once. Then remove the skin and toss with the other vegetables. Chop up the precooked chicken breast. In a large pan, melt two tablespoons butter and mix in two tablespoons of flour. Cook for 3-4 minutes. Pour in reserved carrot liquid and approx one more cup of chicken stock. Flavor to taste with salt and pepper. Cook until the mixture has thickened somewhat, then remove from heat and cool. Put chicken and vegetables into pan, cover with thickened broth. This is the part where I cheat. You can make your own pastry, but I did not have the time or energy. So, I bought pre-made puff pastry and let it warm up on the countertop. Cover your pan with the pastry dough and seal the edges with an egg wash consisting of one egg and a teaspoon of water. Put the pan in the freezer for 20 minutes and then pop it in the oven for 15 minutes. Makes enough conservatively to feed at least 4 if not 6 people.