With the advent of frozen puff pastry doughs and ready-to-use pie crust dough, pot pies have never been more simple! What a great family use for leftovers. Whether it was your turkey from Thanksgiving, some leftover roast chicken, or even extra hamburger or roasted beef, you can easily whip up a nice pot pie.
Just sauté some onions, carrots and celery on some olive oil until your onions are transparent. Add 1 teaspoon of dried basil. Melt half a stick of butter into the pan and add a half a cup of flour (you’re making a roux). Stir and cook for a couple of minutes. Add 7 cups of chicken broth and bring to a boil. Reduce and simmer for 5 minutes. Adjust your seasoning. Then either use 2 store bought pie shells or one large casserole where you roll out enough puff pastry to cover the bottom and sides. Pour your mixture in and top it with puff pastry. Brush it thoroughly with some egg wash and bake it for 30-40 minutes on 400 degrees until the pastry is golden brown and slightly puffy. Serve a good green salad with it for some nutrition and fiber, and you have a balanced and delicious family meal! Kids will smash this one.