I've only made chicken pot pie a few times but have found this recipe to be the best/most flavorful! It's from my Crate and Barrel Bride and Groom's First Cookbook.
1 Tbsp. olive oil
1 medium yellow onion,
4 cloves garlic,
2 tsps. thyme
kosher salt and fresh ground pepper to
1/2 cup dry white wine
1 Tbsp. all purpose flour
2/3 cup chicken
1 16 oz. jar favorite alfredo sauce, I used Classico
3 cups shredded
purchased roast chicken, I use white meat only (i used leftover smoked chicken and it was deeeeelish!)
1 package cup, frozen mixed
peas and carrots, thawed
1 package of phyllo dough, cresent roll dough or biscuit mix
1 egg, slightly beaten
Preheat oven to 425 degrees. Line a baking sheet with foil.
oil over medium heat.
Add onion, garlic, thyme and lightly season
with salt and pepper.
Sautee for about 5-7 minutes until onion is soft.
Add wine and cook until evaporated, about 2 minutes more.
flour over onion and stir until mixed well.
Add the chicken stock and stir
until mixed well and slightly thickened.
Remove pan from heat.
chicken, peas and carrots and alfredo sauce.
Season as preferred.Pour filling into ramekins or casserole dish (i used a casserole dish)
Top with phyllo dough or cresent rolls (lay flat accross the top of dish)
Using the extra phyllo dough or cresent roll dough, you can top with letters, hearts, etc. to decorate
Brush with beaten egg.
Bake 45 minutes.
Let sit 10-15 minutes