Roast Chicken Pot Pie

3 cups of chopped or shredded roasted chicken (my favorite recipe here, if you need one)

1 1/2-2 cups juices from chicken

3 Tb butter

3 Tb flour

about 1/4 cup diced yellow onion

1 clove garlic, minced/pressed

1 sheet puff pastry

1 egg yolk, beaten

First! Pull your puff pastry out to thaw (or make it, if you are more awesome than me) and roast your chicken. You can roast the chicken a day or two ahead, just make sure you keep the juices. You want plenty, as they pretty much ARE your gravy. Add some extra celery and onions if your method doesn't yield much liquid. I love my recipe because it makes LOTS of juice. Yum! Don't worry, I will do an official post on it soon.

Preheat your oven to 425 degrees.

Saute your onions in a bit of butter or oil. Saute them on medium to medium-low heat until they are translucent and soft. (You could add some diced carrots and celery to soften here if you'd like!) Stir in garlic and let cook about a minute. Set onions and garlic aside.

Gravy:

Melt the 3 Tb of butter in a small saucepan on medium heat. Add the 3 Tb of flour and whisk together. Cook this (a roux!) until it starts to darken and smells "toasty". Trust me, you'll know it when you smell it!

Slowly pour in your chicken juices, whisking quickly and constantly the whole time! It will thicken up FAST. Once the juices are whisked in and the gravy is smooth and bubbling, taste it. Add salt and pepper if it needs any. Stir in the shredded chicken and cooked onions, cook till heated through. (At this point you can stir in some veggies if you want. We really liked it without, mostly because we can never agree on which veggies we want to add!)

Choose your pie dish and place it upside down on the puff pastry, so you can trace a circle the exact size you need.

Pour mixture into your pie dish, and place the puff pastry circle on top. Crimp the edges, or fold them over like I did. This doesn't need to be sealed, it can just sit on top. Brush the top with beaten egg yolk and cut a few little vents.

Place your pie on a baking pan/cookie sheet and bake for 30-35 minutes, or until the crust is a deep golden brown. Remove, let cool a few minutes, and serve!