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1
First, clean and chop your veggies accordingly.
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2
Brush 2 teaspoons of olive oil on a foil-covered cookie sheet.
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3
Add your veggies to the prepared pan, mixing them up.
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4
Drizzle the veggies with your remaining olive oil and season with the pepper and the sage.
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5
Save your salt until they veggies are done roasting.
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6
Then toss together with your hands.
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7
Roast at 425 degrees F for 45 minutes, stirring the veggies once during the roasting time.
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8
Once they are roasted, salt the veggies.
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9
Now it is time to make the sauce for the pot pie.
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10
Melt the butter and mix in the flour, salt and pepper and cook for 3 minutes.
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11
Add in the whole milk and whisk together.
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12
Bring to a simmer and let it cook until it thickens.
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13
Stir in the veggies and roasted chicken and set aside.
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14
Roll out the pie crusts and place in your container(s) of choice.
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15
Fill with the pot pie filling then cover with a top crust.
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16
(I used 3 individual ramekins, one for each person who was home for dinner that evening.
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17
The remaining crust was rolled and placed into a 9 pie pan and filled with the remaining filling and topped with another crust.)
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18
Mix together the beaten egg and water and brush the tops of your pies with the mixture to help with the browning process and make the tops a bit shiny.
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19
Place your pie/pies into a 375 degrees F oven for 45 minutes or until browned.
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20
Enjoy!
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21
We saved the 9 pie and reheated it another evening.
