Chicken Pot Pie

Saute the onion, garlic, carrots, potatoes and celery in the olive oil until tender. Add butter, whisk in flour and make a roux. Add chicken stock, herbs, cooked chicken, milk and peas. Once heated through, check seasonings and adjust accordingly (add bouillon, salt, pepper and herbs as necessary). Continue to simmer, until the filling is about the same consistency as gravy.

Preheat the oven to 350 degrees.

Roll out puff pastry and cut to desired size (sometimes I use individual dishes, but this time I just used one 8×8 baking dish, one puff pastry sheet and froze the remaining filling and a pastry sheet for future use). Spoon filling into the dishes, brush edges with egg wash, place puff pastry on top and pinch edges to seal. Brush the top of pastry with egg wash (if desired, sprinkle sea salt and cracked pepper on top), cut three slits in the pastry and place on a baking sheet to catch drips. Bake for 30 minutes to one hour (depending on size of pot pie) or until the top is golden brown and the filling is bubbly. Enjoy!