Leftover Chicken Pot Pie

• Make the Filling (right after your roast dinner and dessert is cleared away)
• 1 pound leftover chicken (white & dark meat), ripped up into bite-size pieces
• 1.5 cups leftover gravy (can add to this with chicken stock thickened with corn starch)
• 1 large yellow onion, sliced
• 1 tablespoon garlic, minced
• 4 carrots, leftover roasted or peeled, chopped and boiled
• 1 cup peas; fresh, frozen or leftover (optional)
• 1/2 cup double cream (heavy cream)
• salt and pepper to taste (probably don't need salt, depending upon your stock/gravy)
• Make the Pie
• 1 portion pie or puff pastry dough (kudos if you have homemade; I usually use a good store-bought brand)
• Filling from the recipe above
• 1 egg beaten or 2 tbs double cream (heavy cream) (optional)

1. Melt butter or heat olive oil (or a combination of the two) in a deep frying pan.
2. Add onion and saute until lightly caramelised.
3. Add garlic and continue to saute until both are cooked through.
4. Add chicken, cooked carrots and peas. Add in gravy/stock mix. Warm everything through.
5. Add cream.
6. Season with salt and pepper to taste.
7. Refrigerate or freeze in appropriate portion sizes (we usually do 2 - 2 portion sizes).
8. Roll out pie dough. Invert your ovenproof dish on the pie dough and cut out the dough. For puff pastry, cut to size; for regular pie dough, leaving 1 inch around the edge of the dish.
9. Put your ovenproof dish right side up and fill with the pot pie filling you made above.
10. Lay the pie crust over the dish. If using regular pie dough, press the edges to the dish to seal.
11. Cut a few slits into the dough to let steam escape
12. Brush the egg or cream wash to the top of the pastry (optional)
13. Place the dish on a baking tin (to catch any drips)
14. Place the pie into a preheated 350 degree F oven for 45 minutes or until the filling is hot and pastry is golden brown.

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Taken from food52.com/recipes/64421-leftover-chicken-pot-pie (may not work)