Chicken Pot Pie

This recipe is a total crowd pleaser (and one of the beau's favorites)!  They'll never know there's no cream in it!

Healthy?  Check.
Creamy?  Check.
Super Delicious?  Absolutely.

The secret here is making a rue before adding the chicken broth, then whisking a LOT.  The rue provides a wonderful base, and adds a little nuttiness to the flavor.

Ingredients
4 tbsp unsalted butter
1 medium onion, diced
2-3 large carrots, sliced
1/2 cup all-purpose flour
salt & pepper to taste
4 cups low-sodium chicken broth (I like Kitchen Basics)
3 cups cooked chicken (I use a rotisserie chicken from the store.  Take it apart by hand, and it adds to the rustic feel of the entire dish.  Plus, the rotisserie chicken is more flavorful, which means you can use less salt!)
1 cup frozen peas
1 1/2 tsp fresh thyme leaves
1 sheet frozen puff pastry (I haven't found a recipe for a good one yet, so the store bought one works)
1 egg yolk


1.  In a medium saucepan, melt butter over medium heat.  Add onion and carrot and cook until onion softens, about 6 minutes (longer for high altitude).  Add flour and a pinch of salt; cook, stirring frequently, until the mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes (again, longer if high altitude).

2.  Whisking constantly, add broth.  Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes.  Reduce to a simmer and cook 10 minutes.  Stir in chicken, peas, and thyme.  Season with salt and pepper (I normally under-salt a bit, to let each person add their desired salt themselves).  Divide mixture among ramekins; refrigerate until room temperature, about 20 minutes.

3.  Preheat the oven to 375 degrees F.  Roll out pastry (it should be a good thickness right out of the box).  Cut into squares, a bit larger than the ramekins.  With the tip of a sharp knife, cut vents into the pastry.  Cover ramekins with the pastry.  In a small bowl, lightly beat the egg yolk with 1 tsp water; top pot pies with egg wash.  Refrigerate 15 minutes.

4.  Bake until pastry is deep golden brown and juices are bubbling, about 35 minutes.

This is a lengthy process, about 1 1/2 hours, but absolutely delicious and totally worth it!  I always make sure to make a few extra to freeze for another dinner on a cold night.