quicker than grandma’s

Today, in our continuation of “Cook Once – Eat All Week”, we will use the au jus acquired from roasting the chickens two days ago. If you have been using store-bought rotisserie chicken, no problem, it’ll work with trumped-up chicken broth. The filling won’t be quite as rich as when using the au jus, but tasty, all the same. There are also some choices when it comes to the vegetables for today’s chicken pot pie. You can use the standard peas and carrots or a delicious medley called “organic foursome” I found at Trader Joe’s which also includes corn and green beans. Finally, there are options for the topping. Ready-made raw pie crust or puff pastry. I used puff pastry and nearly burnt it while trying to achieve a browner color under the broiler… so be careful with that!

Quicker Chicken Pot Pie

4 tablespoons (1/2 stick) unsalted butter
1/4 cup flour, plus more for rolling dough
3 1/2 cups au jus from roasting chickens or chicken broth mixed with                                                                1 tablespoon honey and 1 teaspoon dried thyme
2 tablespoons olive oil
1 large onion, peeled and chopped
1 1/2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 teaspoon dried thyme
10-ounces mushrooms, stems trimmed, quartered
3 cups shredded roast chicken
16-ounce package of frozen TJ’s “organic foursome”                                            
1 store-bought sheet puff pastry (thawed) or purchased pie crust
Egg wash; 1 egg beaten with 1 tablespoon of water

Heat oven to 425 degrees.

Melt 3 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the 3 tablespoons of flour. Cook, whisking constantly until the mixture turns golden brown, about 3 minutes. Slowly add the au jus or broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring it to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove sauce from the heat and pour it into a large mixing bowl. Wipe out the skillet.

Heat olive oil in the same skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and transfer onions, with a slotted spoon, to the bowl with the sauce.

Add the mushrooms to the same skillet and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to the low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and simmer until liquid evaporates. Remove from the heat and add to onions in the bowl; along with the chicken, peas & carrots, and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.

Lightly flour a work surface. Roll puff pastry/pie crust until it is slightly larger than the baking dish. Carefully place the dough over the pie filling, tucking the edges underneath. Use a sharp knife to make 3 or 4 small incisions in the top of the crust and brush with egg wash.

Bake until crust is golden brown, about 20 minutes. Reduce heat to 350 degrees and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. If you would like a browner crust, place it under the broiler for just a minute or two, watch carefully, especially if using puff pastry, it goes from gorgeous golden brown to black in seconds! Cool for 5 to 10 minutes before serving.

Serves 6 -8