Leftover Roast Chicken transforms into Chicken Pot Pie

Before

After

More on leftovers...This time using the roast chicken and store bought puff pastry defrosted in the refrigerator overnight and brought to room temp...I remove the breast meat from the carcass, cut into cubes or shred and set aside. Put the bones in a pot and cover with 1 C white wine and 3 C Water. Bring to a boil, lower heat and simmer for 20 minutes. Remove carcass from poaching liquid. (Alternatively put 1 C white wine and 1 can of low sodium chicken broth in a pot and then) Add 2 carrots - diced, 2 celery ribs - diced, mushrooms, onions...Cook until tender. Remove vegetables from the broth and set aside with the chicken. Reduce the liquid by half to concentrate flavor. In a different pot melt 3 T Butter, whisk in 4 T Flour to make a thick paste. Remove from heat and add the broth, whisk rapidly to blend well, stir in 1 C Heavy Cream. Bring to a boil and cook for 2-3 minutes - This is called a VELOUTE SAUCE. Taste and season with salt & pepper, add the chicken and vegetables to the sauce.

Preheat oven to 400 degrees. Ladle the hot chicken/vegetables with veloute into oven proof bowls. Take the puff pastry out of the package - Pepperidge Farms will be rectangular and folded in thirds, leave it this way - cut it in 1/2 width-wise, flatten and stretch it to fit over the mouth of the oven proof bowl (I do not waste time & effort with flour & a rolling pin). If your puff pastry is at room temperature, this should be easy. Brush egg wash (1 egg with a T of water) on to the edge of the bowl and lay the pastry on top, press down firmly. Place on a sheet pan and bake for 15-20 minutes.