Chicken Pot Pie

Traditional chicken pot pies are long on goopy bland white sauce, starch, and richness, but short on flavor. WS's version is elevated with WS's long-simmered savory chicken stock, fresh herbs, individually cooked vegetables, and lemon zest. It's a tremendously satisfying one-pot meal that you can enjoy without guilt as it's made without cream (and not too much butter).

And for the ease of reheating as well as the use of compostable containers (most of which are not oven-safe) we've deconstructed our Chicken Pot Pie into the pie filling and the pastry. 

INGREDIENTS:
Chicken Pot Pie: Black Peppercorn, Butter, Carrot, Celery, Chicken, Chicken Stock (Bay Leaf, Carrot, Celery, Chicken Bones, Onion, Parsley, Thyme, Tomato Paste), Flour, Leek, Lemon, Milk, Mushroom, Onion, Parsley, Pearl Onion, Red Potato, Tarragon, Thyme

Puff Pastry:  Enriched Wheat Flour, Salt, Vegetable Shortening

SERVING INSTRUCTIONS:

• Gently simmer, stirring occasionally, until hot. If using a microwave, use the "Reheat" setting until heated through, stirring once after a minute (the full quart should take approximately two minutes). 
• Warm pastry in a 300-degree oven for five minutes (using the microwave is not recommended). 

• Top chicken pot pie with puff pastry.