POT PIE: Chicken Pot Pie

BIG DEVELOPMENTS!!! Husband and I moved to New Jersey last month for husband’s dental residency. We miss Boston and our friends every day but are loving our new home here in Jersey. All the boxes are unpacked. Now we just need to get all of the pictures on the walls!
TRAVEL NEWS!!! We are going to JAPAN in January! Beyond excited. Always looking for recommendations if you have any!
Now to the recipe…We love pot pie. That is all I have to say. It is easy to make and delicious to eat. It keeps well in the fridge and makes for an tasty lunch at work the next day.
xo Jessica

Ingredients:
2 tbsp. margarine
1 onion, chopped
2 tbsp. whole wheat flour
1 tsp. salt
1 tsp. fresh ground pepper
1 1/2 cup low sodium chicken broth or vegetable broth
1 cup non-dairy creamer, almond milk or soy milk
1 egg, beaten
2 cups leftover rotisserie chicken (or chicken), chopped (I like to use the dark meat portions of the chicken for this but you can definitely use the breast)
10 ounce bag of frozen mixed vegetables, or a variety of frozen veggies (this time I used frozen peas and frozen roasted corn from Trader Joes, I also threw in some fresh grated carrots and chopped green beans)
Puff pastry dough, defrosted according to package directions (I really like the Pepperidge Farm Puff Pastry Sheets – two come in each package and you only need one per pot pie)Optional to taste – garlic powder, minced onion

Directions:

1. Preheat oven to 375 degrees.
2. Melt margarine, and saute chopped onion until golden in a skillet (I LOVE our Le Creuset Cherry Skillet but Lodge has great ones as well)
3. Blend in flour, salt, pepper. Cook over low heat for one minute.
4. Stir in chicken broth and creamer. Stir until thickened and bubbling. This might take a while.
5. Stir in chicken and vegetables. If more liquid is needed, add more soup or creamer. Adjust seasonings according to taste.
6. Pour mixture into casserole dish. 
7. Roll out one sheet of pastry dough to cover the top of the dish. Place dough over the mixture and adhere to the sides of the dish. Brush dough with a beaten egg. Puncture the dough with a fork in several places so steam can escape while cooking. Make a smiley face with any extra dough for fun 🙂
8. Bake for 35-40 minutes or until golden brown.