Another sign of Fall - Chicken Pot Pie

The crust looked so puffy right out of the oven.

But not for long!

One of the cool things about having a blog is when I need to find a recipe. Tonight we Chicken Pot Pie. The chicken was from a rotisserie chicken that my dad picked up at Stop & Shop. I just added the onions, carrots and mixed vegetables. The crust was made with puff pastry so it seemed like a very light meal!

This recipe is adapted from RealSimple.com

Ingredients
1 pound Rotisserie chicken, cut into small pieces
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 sheet of Puff Pastry, thawed if frozen

Directions
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the chicken broth and milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the puff pastry on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.