Gummy’s Chicken Pie Casserole

Gummy’s Chicken Pie Casserole

Ingredients:

• 2 T butter
• 1 cup diced sweet onion
• 1 cup diced celery
• 2 tsp minced garlic
• 1/3 cup flour
• 2-1/2 cups chicken broth
• 1/2 cup of heavy whipping cream
• 1 t minced fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups shredded rotisserie chicken
• 1 frozen package of frozen mixed veggies
• 1 package of frozen puff pastry, thawed
• 1 large egg

Directions:

• Preheat oven to 350 degrees.  Spray with cooking spray the bottom of a deep cookie sheet (or use an aluminum pan if you’re taking this to someone’s home to gift them a meal), and set this to the side.
• In a large skillet, melt the butter and add the onion and celery.  Cook this over medium heat until it’s soft, and then add the garlic and stir for about one minute.
• Whisk in the flour, cook stir until a little bit brown.
• Add broth and cream; whisk until smooth.
• Stir in thyme, salt, and pepper.
• Bring to a boil, then reduce to simmer until it’s thickened, and be sure to stir frequently!
• Stir in the chicken and the veggies.
• Pour into your deep cookie sheet (or your aluminum pan to give away).   Make sure it’s even throughout the pan.
• Tip:  My back is bad and lifting heavy things from the oven feels awkward, so I put mine in two smaller pans.  I know – I’m brilliant.  (Work smarter, not harder)
• Stack the two puff pastry sheets on top of each other on a lightly floured surface, and then cut them into strips that are 1-inch thick.  Lay them over the filling (braid them, weave them, whatever you’d like!).
• Brush the pastry with the one beaten egg.
• Bake till the pastry is golden brown and filling is bubbling.
• Enjoy!