Pot Pie Filling:
2 Tbsp. oil
1 large onion, halved, cut into slices
3/4 cup diced carrot
3/4 cup diced celery
1/2 cup fkiyr
1/2 cup dry white wine
1-3/4 cups chicken broth or stock
1 cup heavy cream,
2 tsp. fresh thyme chopped ( use less if you use dried)
2 cups chicken cooked and cut to bite sized pieces
1/2 cup minced fresh parsley
3 Tbsp minced green onion
1 tsp salt
1/2 tsp ground white pepper
1/2 package of frozen puff-pastry sheets (Phillo)
1 egg yolk, lightly beaten with a fork
Preheat oven to 400 degree F.
In large deep skilled heat your oil. Add onion, carrot and celery and sauté for about 6-7 minutes until the onion is lightly browned.
Next add flour and cook, stirring 1 minute to make light roux. Add white wine; cook about 30 seconds then add broth and bring to a boil (about 3 minutes) Add cream and thyme; boil about 2 minutes until the mixture looks like cream sauce. Stir in the remaining filling ingredients.
Cover and remove skillet from your heat.
Make the topping by flouring your surface and unrolling the pastry dough. Use a share knife to cut the dough to the shape of your casserole dish (round, oval, square. I just invert the dish on the dough and cut around it. Place the new shaped dough to a cookie sheet, brush with the beaten egg yolk. Bake in oven 10 minutes until puffed and golden brown.
Make your mashed potatoes.
Put your filling in the casserole dish, cover with the top, add the mashed potatoes to the top. Place the casserole dish back on the cookie sheet and back into the oven.
Bake about 5 minutes to reheat the filling and brown the potato topping until golden.
You can use whatever filling you like, but this is gooood eats. CajunLou