Make this cheesy and hearty pot pie for dinner tonight.
2 stalks celery, cubed
2 medium carrots, peeled and cubed
5 cups diced rotisserie chicken
1 cup frozen peas
5 tablespoons unsalted butter
1 small yellow onion, finely diced
1 teaspoon fresh thyme leaves
1/3 cup all purpose flour
2 cups chicken broth
1 cup whole milk
1/4 teaspoon nutmeg
1/4 teaspoon celery seed
2 cups Black Diamond Shredded Old White Cheddar
Salt and black pepper
1 sheet of puff pastry rolled out to a rectangle 9X13
1 large egg
1 tablespoon water
Preheat the oven to 425° F, and set the oven rack to the center position.
Bring a small pot of water to a simmer and add celery and carrots. Cook until tender, then drain.
Arrange carrots and celery in a nine by 13 baking dish. Then scatter chicken over the top, followed by the frozen peas. Set aside.
In a medium saucepan add butter and heat on medium. Once melted, add onions and saute until softened. Then whisk in flour and cook for one to two minutes. Slowly stream in chicken broth, whisking continuously. Increase heat to high and whisk in milk. Allow thickening. Season with nutmeg and celery seed. Remove from heat, and add shredded cheddar. Stir through. Then season with salt and pepper to taste.
Pour sauce over veggies and chicken. Drape puff pastry so that it covers the edges of the dish, and gently press along the edges to seal.
Whisk together egg and water, and brush over the surface of the pastry. Using a sharp paring knife, make four half-an-inch slits across the surface of the pastry to allow steam to escape while baking.
Place the dish on a lined baking sheet, and bake for 25 to 30 minutes or until the pastry is deeply golden brown.
Remove from the oven and allow to rest for 10 minutes. Then use a large spoon to scoop out portions to serve. Enjoy!