Chicken Pot Pie

photo coming soon

Chicken Pot Pie
(Thank you Melanie)

1 rotisserie chicken
1 lb. carrots
2-4 leeks
1 onion (I use red)
5 red potatoes
4 gold potatoes
1 bulb fennel, chopped
1 whole bulb garlic, peeled (yup, the whole thing)
rosemary, to taste (I like fresh)
⅛ - ¼ c. olive oil
salt/ pepper
1-2 c. chicken broth
¾ Tbsp. cornstarch
1 pkg. Pepperidge Farm Pastry Sheets



Line a cookie sheet with foil. Spray cooking spray on foil. Preheat oven to 400˚-425˚, depending on how hot your oven cooks. Chop carrots, potatoes, onion, leeks and fennel into bite size pieces. Add garlic and rosemary. Toss with olive oil and salt/ pepper. Spread vegetables on foil and roast, turning every 15 minutes, for about 45 minutes or until they start to brown.

While vegetables are roasting, pull meat off rotisserie chicken and chop into bite size pieces. Place in a large skillet or saucepan and combine with broth. Add cooked vegetables and use cornstarch to thicken. Put mixture in a casserole dish and top with pastry sheets. Brush egg white on pastry sheet bake at 400˚ for 25 minutes or until pastry is golden. Serve warm.