EASY CHICKEN-VEGETABLE PIE WITH PUFF PASTRY CRUST

SERVES 4 to 6

This is a great way to use leftover cooked or roasted chicken. It is easy, relatively quick, and delicious. If you are really in a pinch for time, omit the potatoes and substitute frozen onions for the fresh. Add about another cup of the frozen mixed vegetables. This is a one dish meal, requiring only a salad on the side.

INGREDIENTS

1 tablespoon olive oil

1 large onion, chopped

1 medium potato, diced (about 1 cup)

1/2 pound frozen mixed vegetables

1/2 pound frozen corn kernels

1 cup leftover chicken gravy (see notes for substitution)

1 cup homemade or canned low-sodium chicken broth

1 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

Salt and pepper to taste

2 cups cooked diced chicken

1 tablespoon all-purpose flour

1 tablespoon butter, softened

2 hard-cooked eggs, peeled and sliced (optional)

1/2 package (17-ounces size) frozen puff pastry sheets, thawed

1 beaten egg

Heat a 10-inch skillet over medium-high heat. Add the olive oil, then the onions. Sauté until softened, about 5 minutes. Add the potatoes and sauté another 5 minutes. Add the frozen vegetables, gravy, broth, salt, pepper, thyme and marjoram. Reduce to medium-low. Cover and simmer until potatoes are tender, about 10 minutes. Add the chicken. Knead the flour with the butter until well combined. Bring the chicken and vegetables back to a boil. Whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.

Preheat oven to 400° F. Place the cooled chicken mixture into a lightly greased 8x8-inch baking dish. Top with the egg slices. Cover with the crust, sealing around the edges of the pan. Make slits in crust for air to escape. Brush all over with the beaten egg. Bake for 40 minutes, or until bubbly and the crust is deep golden brown. Remove from oven and let set about 10 minutes before cutting and serving

Notes: If you don’t have leftover gravy, you could use store-bought, but I think they are too salty. Instead, I would add another cup of broth and double the amounts of the flour and butter to thicken. The hard-cooked eggs are not necessary, but add another dimension of texture and flavor. If you don’t want to use frozen corn, just add another 1/2-pound of the mixed vegetables. I have made this with a bottom crust, using the other pastry sheet to line the pan. Roll it out just enough to come over the rim of the pan. In that case, don’t grease the pan. This would be equally good with leftover turkey. Don’t have leftovers? Purchase a store-bought roasted chicken.

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