A pot pie is classic comfort food. It is also versatile and easy to make. This can easily become vegetarian by omitting the chicken and using vegetable broth. Also try adding lobster or fish for a fantastic seafood pot pie.
Start by making a basic rue. In a medium saucepan over medium heat, melt butter and slowly sift in the flour. Keep stirring.
Continue adding the flour and stir as rue thicken.
Keep stirring as the rue thickens.
Add the vegetables broth or chicken broth and continue to stir until the sauce is smooth and creamy. Then stir in your browned chicken and vegetables.
Pour into an ungreased baking dish.
Add one layer of pastry dough over the filling. Brush with egg wash. Then add your second layer of pastry. Fold the edges under. Brush with more egg wash and cut slits into the pastry dough to allow the steam to escape and the crust to become beautiful and flaky.
1/3 Cup butter or margarine
1/2 Cup flour
1 3/4 Cup vegetable broth (or chicken broth)
1.5 to 2 Cups mixed vegetable
1.5 Cups chicken (optional)
1/2 Teaspoon pepper
1/4 Teaspoon salt
Dash of garlic power, to taste
2 Sheets puff pastry
1 egg + 1 Tablespoon water
Stir in vegetables (drained of any liquid) and chicken.
Pour into 9-inch pie pan (preferably deep dish).
Whisk together egg and water.
Add first layer of pie crust/puff pastry and brush with egg wash. Add second layer of pie crust/puff pastry and brush generously with egg wash. Turn under any excess crust and lightly press the edges together. Cut slits into the top for venting.
Bake in a preheated 350 for 30-40 minutes, or until crust is golden brown.