Pot Pie with Roasted Chicken and Veggies

First, clean and chop your veggies accordingly. Brush 2 teaspoons of olive oil on a foil-covered cookie sheet. Add your veggies to the prepared pan, mixing them up. Drizzle the veggies with your remaining olive oil and season with the pepper and the sage. Save your salt until they veggies are done roasting. Then toss together with your hands. Roast at 425ºF for 45 minutes, stirring the veggies once during the roasting time. Once they are roasted, salt the veggies.

Now it is time to make the sauce for the pot pie. Melt the butter and mix in the flour, salt and pepper and cook for 3 minutes. Add in the whole milk and whisk together. Bring to a simmer and let it cook until it thickens. Stir in the veggies and roasted chicken and set aside.

Roll out the pie crusts and place in your container(s) of choice. Fill with the pot pie filling then cover with a top crust. (I used 3 individual ramekins, one for each person who was home for dinner that evening. The remaining crust was rolled and placed into a 9″ pie pan and filled with the remaining filling and topped with another crust.)

Mix together the beaten egg and water and brush the tops of your pies with the mixture to help with the browning process and make the tops a bit shiny.

Place your pie/pies into a 375ºF oven for 45 minutes or until browned.

Enjoy! We saved the 9″ pie and reheated it another evening.