The original recipe was from Foodista.
My version of Creamy Veggie Pot Pie With Chicken And Rosemary
1 can (15 ounce) white beans, rinsed and drained
1 tablespoon rosemary, finely chopped
2 tablespoons butter
1/4 cup vegetable stock + extra
1/4 yellow onion, roughly chopped
1 medium carrot, washed, trimmed, chopped into bite-sized pieces
1 celery stalk, washed, trimmed, chopped into bite-sized pieces
1 medium white potato, washed, chopped into bite-sized pieces
1/2 cup string beans, washed, chopped into bite-sized pieces
1/2 red pepper, washed, cored, chopped into bite-sized pieces
1 zucchini, sliced
2 cups cooked chicken, from rotisserie or from preparing chicken broth, cubed
1 pastry sheet, room temperature and brushed lightly with butter sea
salt and pepper
Preheat oven to 425F degrees.
Place white beans and rosemary into a food processor with vegetable stock. Purée until smooth and creamy. Add additional vegetable stock to thin, if desired. This white bean purée will be your “gravy”. Set aside.
Heat butter in a large saucepan. Cook onion, carrot and celery in butter for 3 to 5 minutes, stirring frequently. Add potato, beans, bell pepper,
Put the roasted vegetables and chicken in a baking dish. Pour white bean and rosemary gravy over the bowl.
Take the pastry sheet and lay half of the sheet across each of the top of the baking dish. Seal and tuck the edges. Bake in preheated oven for 30 minutes, or until the crust is brown.