Pot pies are tops when it comes to comfort food! Chunks of moist chicken and a colourful mix of carrot, pepper and broccoli stay juicy in a creamy white sauce nestled under flaky puff pastry.
Prepare recipe as above, but use 1/3 cup (75 mL) all-purpose flour to thicken cream sauce. Vegetables water out as pie sits, so extra flour will help to keep sauce thick. Brush pastry top with egg. Cover with plastic wrap and refrigerate up to 1 day. Preheat oven to 375F (190C). Remove plastic wrap. Bake straight from fridge until filling is bubbly, about 70 minutes. If pastry is darkening too much around edges, loosely cover edges with foil.