Chicken Pot Pie with Sage & Chestnut Pastry

Love pot pie but never have the leftovers to make it? Pick up a rotisserie chicken from the deli. We did, and it couldn’t have made a more delicious pie.

• 4 tbsp butter
• 1/2 cup finely chopped onions (or leeks)
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 3 cups leftover cooked chicken or turkey, shredded
• 1 cup frozen peas
• 1/4 cup flour (for thickening)
• 3 cups chicken stock (low sodium, if you like)
• 1/4 tsp turmeric
• Salt and pepper to taste
• Fresh thyme to taste

For the pastry

• 400 g store-bought puff pastry
• 1 cup roasted and peeled chestnuts
• 3 sprigs of fresh sage leaves, roughly chopped
• 1 egg, beaten with a pinch of salt

Preheat your oven to 375˚F.

INSTRUCTIONS

1. Melt the butter in a large pot over medium-high heat, and then add the onions, carrots and celery.
2. Cook them, stirring occasionally, until the onions start to turn translucent (about 5 minutes).
3. Stir in the shredded chicken and the frozen peas, and give it all a good mix.
4. Next, sprinkle in the flour, and stir until it’s completely incorporated.
5. Let the flour cook for 1 minute, and then pour in the chicken stock. Stir and let simmer over medium heat.
6. Once the sauce begins to thicken and bubble up (about 5 minutes), add the turmeric, salt, pepper and thyme. Turn off the heat, and pour the mixture into a 9-by-13-inch baking dish.
7. On a floured surface, roll your puff pastry into a rectangle that’s double the size of your baking dish.
8. Crumble the chestnuts over one-half of the pastry, and sprinkle with the fresh sage.
9. Fold the other half of the pastry over the chestnuts and sage to cover, and gently roll the pastry into a rectangle big enough to cover your baking dish.
10. Drape your pastry over the pie filling, and tuck the sides into the dish.
11. Gently score the pastry with a series of diagonal cuts (vents), and brush with your beaten egg.
12. Bake for 40 minutes or until the pastry is puffy and golden.