Creamy Chicken Pie with Puff Pastry

This was actually very good! I had left over cream sauce with mushrooms and onions… I also used dirty mashed potatoes as the bottom layer. For that, I boiled potatoes, mashed with cream, half round of Boursin Garlic & Fine Herbs, pesto, garlic, salt and pepper.

Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine.

I had to make more sauce, so I repeated with onions and mushrooms but this time instead of flour and butter I used a package of brown gravy mix, and just enough water to combine, then I added the left over cream sauce, more cooked chicken and some frozen peas and carrots.

Fully heat through. Add the mashed potatoes to the bottom baking dish, add the chicken mixture and then add the puff pastry. I rolled mine out a bit to fit the dish. Brush the top with egg wash. Cut slits into the dough.

Into the oven at 400 for about 25 minutes.