Today Show's Chef Lala Chicken Pot Pie -revised

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I saw this air on the Today Show about a week or so for a different version of the traditional Chicken pot pie by a NYC Chef named Chef Lala.  She is no relation to my sister also known as Lala! Anyhow the premise of this demo was that you could make a chicken soup then using the leftover soup turn it into a pot pie -so I decided to wing it loosely based on the recipe with items I had at home. The tomatoes and jalepenos gave it certainly a kick. Enjoy!
  • Pre-made filo dough  ( I used puff pastry instead because I like it better and easier to use)
  • Olive oil
  • Salt and cracked pepper
  • 1/4 yellow onion, medium diced
  • 2 garlic cloves, minced
  • 8 ounces stewed tomatoes, diced (used diced not stewed)
  • 1/2 cup frozen peas
  • 1-2 jalapenos, diced
  • 1 tablespoon cornstarch (used about 3 T in actual to get the right consistency)
  • 1 cup of vegetables from chicken soup (made my carrots/ potatoes and celery equal 1 1/2 c*)
  • Carrots, diced *see above
  • Potatoes, diced *see above
  • Celery, diced *see above
  • 1 cup of chicken, shredded, from chicken soup *see above
Preparation

Preheat oven to 350 F. Cut filo dough(or puff pastry) into pieces the size of your pot pie individual pans.

Lightly brush every other sheet with olive oil. Sprinkle top sheet with salt and pepper. Oh come on you didn't really think that I could waste those extre pieces of dough--don't they look decorative now!!
Bake for 20 minutes or until crispy golden brown. I ended up kicking up the oven temp to the directions on the puff pastry box --they were delish with the olive oil and s/p !

In a medium saucepan, add 1 teaspoon of oil, onion and garlic and cook until tender and clear. Add tomatoes, peas and jalapenos, and simmer.

 Meanwhile, combine 1 tablespoon water (remember cold water so it will dissolve--otherwise it just clumps)  with 1 tablespoon of cornstarch ( I ended up doing this a second round for a total of about 3T cornstarch). Slowly add to saucepan.

 Add 1 cup of vegetables**, 1 cup of chicken stock and 1 cup of shredded chicken** left over from chicken soup.

**OK so since I hadnt made the chicken soup I microwaved my veggies and chicken until done then added them to the mixture....

 Stir to combine.

Then simmer for 15 minutes covered.

Spoon into single-serving pot pie dishes. Top with crispy filo dough.

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