1cupchopped white or yellow onion or peeled cipollini
1 cuppeas fresh or frozen
2medium peeled and cubed potatoescube should be small and even
3tablespoonsflour or corn starch
1large sheetfrozen puff pastry defrosted.
Pre-heat the oven at 350 F.
Heat the olive oil In a large pan over medium heat. Add the onions, carrots, celery and cook till soft. About 10 to 15 minutes. Add the chicken and the potatoes and the peas. Stir for a couple of minutes. Add the wine and cook for 4 minutes.
When the wine is reduced add the flour and mix well. Add the stock and simmer for 5 minutes or until it thickens. Add thyme and rosemary and season well with salt and pepper.
Pour the filling into the pie dish and let it cool of for 5 minutes. Cover with the puff pastry. Trim the edges and tuck the sides of the pastry under the filling. With the trimmings decorate the pie. Cut 5 slits in the center of the crust to allow the steam to come out.
Put into the oven and cook for 45 minutes or until golden brown. Serve.
I like to use leftovers roasted chicken from the day before or you can use cubed uncooked chicken. You can also add leftovers roasted vegetables to the fillings. Zucchini, mushrooms and spinach can also be added.
I like to bake the pot pie in a large ceramic oven proof pie dish, but individual small pie dishes make a nice presentation.
While you can certainly make your own puff pastry I'm a big proponent of the frozen kind. I always keep a couple of boxes ready to go. My favorite kind is http://www.dufourpastrykitchens.com/retail_puff.php