ingredients: 1 vidalia onion, 3 carrots, 2 ears of corn, 1 box mushrooms, some frozen peas, 2 cloves garlic, 1 potato, chicken stock, 1/2 cup flour, 1/3 cup milk, salt/ pepper to taste, parsley, chicken (any herbs that happen to be lying around), frozen (and thawed) puff pastry, and one egg.
preheat oven to 350.
i started by seasoning the chicken with olive oil, rosemary, oregano, salt, pepper, and some crushed red pepper. i baked the chicken until cooked through, about 20 minutes.
in the mean time, i peeled and cut the potato and carrots into small pieces, put a light layer of oil on them, sprinkled them with salt, and put them in the oven to roast. when the chicken was done, i increased the oven temperature to 400.
as everything in the oven cooked, i diced an onion and set it to saute at medium heat until translucent. i added 2 cloves of garlic, and then when the onions were almost done added the mushrooms.
in a large pot, i put the onions, mushroom, garlic, and carrots. i added about 1/2 cup of flour, and stirred for about 2 minutes. i then added ~2 cups of chicken stock, and then added the corn, peas, and potatoes. after the liquid thickened, i added about 1/3 cup of milk and let it cook on medium heat for another 4-5 minutes. at this point i turned off the heat, added the parsley and salt/pepper to taste. then i scooped the pot pie filling into individual aluminum containers, put puff pastry on top of each, and brushed on an egg wash. baked for about 20 minutes, until the pastry was golden brown.