Easy Chicken Pot Pie

simplyrecipes.com

Blu

subheading: For the roasted chicken:

3 to 3 ½ pounds cut-up whole chicken

1 ½ tablespoons olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper

subheading: For the pot pie filling:

8 tablespoons (1 stick) unsalted butter, sliced

1 medium (1 ½ cups) white onion, diced

3 stalks (1 ¼ cups) celery, diced

3 cloves garlic, minced

½ cup all purpose flour

3 cups chicken stock

½ cup whole milk

1 ½ teaspoons fresh rosemary, stems removed and roughly chopped, or ¾ teaspoon dried rosemary

1 ½ teaspoons fresh thyme leaves, stems removed or ¾ teaspoon dried

1 ½ teaspoons fresh sage, roughly chopped or ¾ teaspoon dried

2 cups (about 8 ounces) frozen peas and carrots blend, thawed and drained of excess water

½ teaspoon kosher salt

¼ teaspoon black pepper

subheading: For the puff pastry topping:

1 sheet of puff pastry, thawed under refrigeration

1 large egg yolk

1 tablespoon cold water

Salt, optional

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