Garlic Chicken and Vegetable Pot Pie

• salted butter, divided↗8 tablespoon
• leek, white and light green parts, sliced and rinsed in a bowl of water↗1
• sliced carrots2 cup
• chopped asparagus2 cup
• frozen peas↗12 ounce
• arlic rotisserie chicken (or about 2 cups shredded chicken seasoned with garlic)1
• cloves garlic↗2
• flour↗0.75 cup
• chicken stock↗2 cup
• salt and pepper to taste
• sheet pie crust, 1 sheet puff pastry, or 1 croissant dough sheet↗1

Step-by-step instructions

1. 1

   Make the filling: Melt 1 tbs. butter in a large pot over medium high heat. Add leeks and carrots and saute for 5 minutes. Add asparagus and cook another 5 minutes, or until vegetables are just tender crisp. Remove from heat, stir in frozen peas, and set aside. Shred chicken and add to the pot.

2. 2

   Make the sauce: Melt 6 tbs. butter in a large saucepan. Add garlic and gently saute over medium heat for about 1 minute. Add flour and stir until a thick paste forms. Add the stock, 1 cup at a time, whisking after each addition. Season generously with salt and pepper. Sauce should be thick! Add to chicken and vegetables and mix to combine.

3. 3

   Top it: Pour mixture into a greased pie pan or 9×13 baking dish. Top with crust of your choice, stretching or rolling dough so that it just barely hangs over the edge of your dish (see notes). Bake at 375 for 20-30 minutes, or until the crust is golden brown. Brush the warm crust with 1 tbs. melted butter. Let stand 5-10 minutes before serving. This is best served the same day that it’s baked.