1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.
Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.
To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.
To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly