This is from Everyday Foods October 2009
4 TBSP unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
1/2 all purpose flour, plus more for work surface
course salt and ground pepper
4 cups low sodium chicken broth
3 cups cooked chicken, cut into 1-inch pieces
1 cup frozen peas ( used fresh green beans)
1 1/2 teaspoons chopped fresh thymes leaves
1 sheet frozen puff pastry thawed
1 large egg yolk
1. In medium sauce pan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon of salt; cook stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Sir in chicken, peas (or green beans) and thyme; season with salt and pepper. Pour into 2 quart casserole dish. Refrigerate until room temperature, about 20 minutes.
3. Preheat over to 375. On a lightly floured work surface, roll out pastry into 1/8 inch thickness. Place pastry on pie. Cut vent holes. Lightly beat one egg yolk and brush on top of pastry. Bake for an hour. Pastry should be golden brown and juices should be bubbling.
I've always wanted to make a pot pie. This was delish! It did take some time, but was totally worth it.