Chicken Pot Pie

• 2 tablespoons butter
• 1/2 large onion, chopped-I used shallots because we like the flavor more than white or yellow onion.
• 1 medium potatoes peeled and cut into 1-inch pieces
• 1 medium carrots peeled and cut into 1-inch pieces
• 6 ounces small cremini mushrooms, stemmed
• 1/8 cup cognac/ I used sherry because it gives the base a very silky smooth flavor.
• 1 cup chicken broth or stock
• 1/2-1 cup milk
• 2c. Roasted Chicken
• 1/2-1 cup shelled green peas got the peas from Trader Joes
• 2 tablespoons chopped fresh flat-leaf parsley I omitted this
• 1/4 t. thyme
• 1 teaspoons coarse salt
• 1 teaspoon freshly ground pepper
• 1 large egg
• 1 egg yolk
• 1 teaspoon water
• Box of pepridge farm puff pastry.

1. Step 1-Follow puff pasty directions on box to thaw once sheet is soft invert a bowl (oven safe) I used indivdual casserole bowls or souffle dishes.
2. STEP 2 Place a rack in lower two-thirds portion of the oven. A convection oven is ideal; preheat it to 375 degrees. If you don't have a convection oven, preheat a conventional oven to 425 degrees. I did not use the convection option on our oven.
3. In a large heavy-bottom pot, melt butter over medium heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender,. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper.
4. STEP 3 or 4 Make egg wash: In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Place dough circle over baking dish pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. You can cut or pierce the top if you are using pie crust instead of the puff pastry.
5. I use puff pastry because you do not need to do the below steps, but you may want to line your oven as it may drip during baking.
6. I also only bake 25-30 min based on oven cooking time or till pastry was perfectly raised even in center and brown.
7. STEP 5 Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more. Serve hot.

butter, onion, potatoes, carrots, cremini mushrooms, cognac i, chicken broth, milk, chicken, green peas, parsley, thyme, coarse salt, freshly ground pepper, egg, egg yolk, water, pastry

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-52546301 (may not work)