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Chicken and Vegetable Pot Pie

Make this recipe even easier by using the meat from a rotisserie chicken.

Prep time: 30 minutes
Cook time: 40 minutes

3 tablespoons butter
1 1/2 cups coarsely chopped onion
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
3/4 cup 1/4-inch cubes peeled potato
1/3 cup flour
1 1/2 cups milk
1 1/2 cups chicken broth
1 teaspoon each: poultry seasoning, dried thyme and crushed rosemary
1/2 cup canned corn
1/2 cup frozen, thawed peas
3 cups cooked and coarsely shredded chicken
Sea salt and pepper to taste
Preheat oven to 400°F. Melt butter in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add celery and carrots and sauté for 5 minutes more or until vegetables are lightly browned; Stir in potato and cook for a few minutes more. Stir in flour and cook for 1 minute. Slowly stir in broth, milk and seasonings. Cook over medium heat until mixture starts to thicken, stirring frequently. Cover and simmer for 20 minutes. Add chicken to pan and cook, covered, for 5 minutes more or until heated through. Stir in corn and peas. Transfer to a lightly greased 9-inch baking dish. Unfold puff pastry on a lightly floured board and roll into a 10-inch square. Place over filling draping over the edges of the dish. Press lightly to keep pastry in place and pierce in several places with a small knife. Bake for 30 minutes, tenting with foil if pastry browns too quickly. Makes 6 servings.

Instant Pot Preparation:
Reduce broth to 1 1/4 cups. Coat the bottom of the pot with the butter. Stir in all remaining ingredients except chicken. Lock lid and select Pressure Cook, set to 4 minutes. When cooking is done, let stand for 10 minutes then carefully open vent. Stir in chicken; cover and let stand for 5 minutes.

Slow Cooker Preparation:
Reduce broth and milk to 1 1/4 cups each. Place butter in a slow cooker and cook on HIGH until melted. Stir in all remaining ingredients except chicken. Cook on LOW for 3 1/2 to 4 hours. Stir in chicken and cook for 5 minutes more.

Make ahead tip:
Filling may be prepared several days ahead and stored covered in the refrigerator until ready to serve. Before baking, heat filling in a saucepan or in the microwave until hot. Tranfer to baking dish and bake according to recipe above.

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