Chicken Pot Pie

Preheat oven to 400ºF. Spray a rimmed cookie sheet and 4 individual serving size pot-pie tins or large ramekins with non-stick cooking spray.

Slightly roll out the puff pastry dough (refer to package directions). Using a large glass or bowl as a guide, cut pastry dough into circles large enough to cover your pot-pie tins. Place dough circles on your cookie sheet and bake for about 20 minutes (refer to package directions) or until they are golden brown. Remove from the oven and let them cool.

Meanwhile, pour the olive oil into a large pot and heat to medium high heat. Add the diced onion and sauté until tender, about 3 minutes. Add the garlic and the frozen vegetables and sauté until everything is tender and warmed through, about 5 minutes.

Sprinkle flour over the vegetables and stir around until it dissolves. Stir in wine and chicken broth and bring to a boil. Add the raw chicken breasts and allow them to simmer for about 20 minutes or until the chicken is cooked through.

Once chicken is completely cooked, remove it from the pot and cut it into bite-sized pieces. Return it to the pan. Add the milk and butter and bring to a simmer again. Season with salt and pepper to taste.

When ready to eat, pour the pot-pie filling into the prepared tins and top with a cooked puff-pastry round. Garnish with fresh parsley if desired.