Chicken pot pie recipe
Ingredients:
  • 1 rotisserie chicken, meat only. (save skin and bones for broth)
  • 4 tablespoons ghee or butter
  • 1 large onion, diced
  • 2 stalked celery, sliced into 1/2 inch pieces
  • 3 carrots, cut to about the same size as other veges
  • 2 cloves garlic, minced or crushed
  • 4 tablespoons flour or arrowroot powder
  • 24 ounces chicken broth or stock. 
  • Bueno frozen green chile
  • frozen peas
  • frozen pearl onions
  • Salt pepper Puff pastry sheets 
Directions:
  1. Preheat oven to 425 degrees.
  2. Heat butter in a large frying pan. 
  3. Add onion, celery and carrots. 
  4. Cook 5 minutes until veges are beginning to soften.  Add garlic and stir.  Then immediately add flour.
  5. Cook until flour is golden brown and beginning to bubble.
  6. Add chicken broth and green chile and cook until thickened, about 5 minutes.  Stir in chicken. Cook for 1 minute. 
  7. Remove from heat
  8. Add peas and pearl onions
  9. Stir and let stand 5 minutes.
  10. Taste and adjust salt and pepper.
  11. Put into bake proof dish.  Cover with puff pastry. 
  12. Bake 20-40 minutes until golden brown