Chicken Pot Pie

So, R, here is my interpretation of chicken pot pie. I'll post it how I made it, with how I SHOULD'VE at the bottom.

Ingredients (as I used them):
-- chicken (either leftover roast, or chicken breasts)
-- 1# puff pastry
-- butter
-- olive oil
-- flour
-- onion
-- carrot
-- celery
-- potato
-- beet
-- parsnip
-- chicken stock
-- milk
-- spices (I used salt, pepper, fresh rosemary, oregano, and bay)

If your chicken is not leftover from a roast, chop your chicken breasts into chunks and fry them in olive oil, with some pepper and rosemary. After they cooked completely, I chopped them further (with the spatula) into 1 cm squares (approx.).

Before I went any further, after preheating to 375F, I draped one of the pieces of puff pastry in the bottom of my casserole dish (8"x12"), peppered the bottom with fork holes, and popped it in the oven to get lightly golden and puffy. After it came out, I deflated much of it with the same fork.

Pretty toasted puff pastry shell.

While the puff pastry shell was in the oven, I chopped all of my vegetables into a fine dice. All total, I used one beet, one potato, one parsnip, two celery stalks and two carrots. I considered adding some squash, but decided I was too lazy. I also chopped the onion at this time.

All my chopped veggies.

I melted 3-4 Tbs. of butter in the same pan that I fried my chicken in, and added a handful or two of flour.* Mixed together well, and let cook until a little until lightly golden. I then added the onion, and some more olive oil to let the onion cook down a touch.

Butter, flour and onions.

After cooking for a bit, I threw in the rest of the vegetables, the spices, a few cups of chicken stock, and a splash of milk (while the stock was still cold). I let this cook down a bit, until the carrots were just a little chewy. I also added some more flour as it wasn't thickening as much as I'd like ('cause I'd burned the roux in this method).

Oh beets, why must you turn things pink?

After everything cooked down as much as I wanted, I threw in the chicken, gave it a good mix, and then poured it into the puff pastry shell. Note, I also removed the bay leaf, as I didn't want a surprise when eating.

Tossing the chicken in.

I covered it with the remaining piece of puff pastry, trimming as necessary to get it to fit properly, and put it in the oven at 375F until it was done (approx. 20 mins.). Also, I added some vents in the crust with a knife.

In the oven (with a drip pan beneath it).

It then cooled on a rack to settle for about 10 minutes before eating.

All crispy and done!

Verdict? Delicious. Could use more spices, but that's how I cook in general.

Lookit how it begs me to eat it!

*= I should have cooked the onions in the butter first, then added the flour. And immediately after the flour was toasted, added in the stock THEN followed by the rest of the veggies. But it still tasted good.