Roasted Chicken and Vegetable Pot Pie

I like roasted chicken for this recipe, whether you roast it yourself, or buy it from the store, it will be just as good. I also roast vegetables along with the chicken, any assortment will do, I use mushrooms, onions, carrots and a couple of small sweet peppers. No need to cut them into small pieces, just cut them into equal sizes so that they are more or less ready at the same time. Mushrooms take less time, so you will want to take them out earlier.

1 3-4 pound roasted chicken, skin removed, chicken cut into chunks, 3 cups, set aside

4 carrots, cut into 1 inch chunks
1-2 yellow onions, quartered
2-3 small sweet peppers, left whole, but deseeded
1/2 pound white mushrooms
2-3 tablespoons oil
Salt and pepper

Clean and prepare all the vegetables,using a sheet pan covered with parchment, lay the vegetables out,coat lightly with oil, sprinkle with salt and pepper. Roast the vegetables at 350 degrees F for 30-35 minutes, removing the mushrooms, when they are nicely browned, and the onions when they are translucent, cut into smaller sized pieces, set aside.
Sauce
1 can of cream of chicken or cream of mushroom soup
1/2 can of milk
2-3 teaspoons Worcestershire sauce
Salt and pepper
Add 3 cups of the chicken and roasted vegetables to your sauce, add 1/2 cup frozen peas, if desired, pour into casserole dish, large enough to accommodate this mixture and the whipped potatoes, or use individual casserole dishes.
Topping
4-5 large potatoes, peeled if desired
1/2 cup milk
3-4 tablespoons butter
Cook the potatoes in salted water until tender, drain, mash add the milk and butter, add salt if necessary, whip with balloon whisk, don't make the potatoes too soft, they are the top crust of your pot pie, smooth the whipped potatoes on top of the chicken and vegetable mixture, sprinkle with a little coarse salt, dot with a bit of butter, bake at 350 degrees F until potatoes are lightly browned and casserole is bubbling.
If you are in a hurry,either use defrosted puff pastry to top the casserole,wet the edge of the casserole, cover with the puff pastry to fit, cut a steam hole, baste pastry with a little half and half, bake it at 400 degrees F until pastry is browned and puffed OR mix 3-4 tablespoons melted butter with 2 cups fine bread crumbs, seasoned or plain,cover the chicken vegetable mixture, bake at 350 degrees F until crumb topping is golden brown and casserole is bubbling.