Chicken Pot Pie from the 365 Easy One Dish Meals

4 tablespoons Olive oil

1/4 cube Butter

1/2 cup Flour 

2 cans chicken broth (28 ounce total) or 1 32 ounce Swanson's chicken broth.  

1/2 teaspoon thyme

1/2 teaspoon ground turmeric 

1 teaspoon salt

1/2 teaspoon black pepper

1 large russet potato, peel, chopped, and parboiled 3 minutes

1 large onion, minced

1 large celery rib, chopped finely

1 pound boneless chicken breasts chopped in 1/2 inch pieces

1 9-10 ounces frozen peas, carrots, and corn 

1 sheet frozen puff pastry thawed and cut into 1/2 inch strips

Using a 3 inch deep large frying pan, melt butter with olive oil in medium high heat.  Add flour and cook stirring with a whisk.  Add chicken broth and stir to form thickened rue, about 20 minutes.

Stir in thyme, turmeric, salt, pepper, onion, potato, celery, and chicken.

Cover with foil.  Bake 30 minutes at 350.

Peel foil off carefully.  Turn oven up to 400.  Add frozen mixed veggies.  Mix.  Add puff pastry strips on top to form a lattice pattern.  Bake another 30 minutes or until puff pastry is brown and puffy.  Use 3 chicken breasts for 5 people for a larger amount.

Add parley in desired into the rue as it cooks.

Helpful hints:

The first step in making the rue is taking your time.  I’ve found it can take 20 minutes or more to make it properly:  flavorful and thick.  The rue is the basis in which all the finely chopped items are cooked together.  It takes more time if using the 32 ounce Swanson's Chicken broth since it has to slowly condense, evaporate, and meld the flavors together.   Reducing 32 ounces to 28 ounces takes time.  Be patient.  Take the time.  Whoever receives the dish will be very grateful.  

Tip 2:  Chop or mince all the vegetables approximently the same size so they cook evenly.