Very early this morning I woke up and thought I heard a female voice asking, "Can you get it out?" over and over while a much deeper voice answered, "Noooo." Turns out Agatha and Victoria were snoring and making dream sounds. I've never before heard them snore in a way that made them sound like human voices- it was really kind of spooky!
Once home, it was time to start supper. We had bought a rotisserie chicken at Publix when we went grocery shopping on Wednesday. Although we had two meals and some sandwiches from it, there was still quite a bit of it left, so I decided to make a chicken pot pie, using a recipe from Pepperidge Farm that used their puff pastry as a crust. The first step was to roll out one of the pastry sheets to fit in the bottom of a round casserole, then prick it all over with a fork, cover it with foil and bake it for about 25 minutes. The pastry shrank back from the sides of the casserole dish a little, as you can see.
While the pastry was baking, I browned some fresh sliced carrots, chopped onion, and sliced mushrooms in butter, then added some flour and cooked until the flour turned deep gold. Next I added some broth, some thawed green peas from the freezer, the diced chicken, some spices, and some minced parsley fresh from the Earthboxes on the deck. When the mixture had thickened, I spooned it into the pastry lined casserole dish then weaved some strips cut from the second sheet of puff pastry to make a latticework top. I cut the strips too wide for the casserole dish I was using, but it turned out all right anyway.
It went in the oven to bake for forty-five minutes and came out nice and golden, with the filling bubbling under the lattice top. It smelled delicious and tasted very good, too. With several meals, and what little was left on the carcass chopped up for the dogs and cat, I think we got our money's worth from that rotisserie chicken!