Chicken Pot Pie

• 4 Tbsp butter
• 3/4 cup diced carrot
• 3/4 cup diced onion
• 3/4 cup diced celery
• 3 cups chicken; cooked & chopped
• 1/4 cup flour
• 3 cups chicken broth
• 1 Tbsp fresh Rosemary
• 1 tsp fresh thyme
• Salt & pepper to taste
• 2 puff pastry sheets
• 1 egg

Instructions:

1. Preheat oven 375°
2. On medium heat, melt butter in a large pot
3. Add onions, carrots and celery; cook for 4-5 minutes until veggies are softened and onions are translucent
4. Add garlic, cook 1 minute
5. Add chicken and flour, stir to make sure all of the chicken and veggies are coated in flour, cook for 1 minute
6. Pour in broth, stir occasionally & let simmer until thickened; 10-15 minutes
7. Add seasonings and herbs, stir to combine
8. Reduce heat to low, pour in half and half, allow to bubble and thicken for a couple more minutes
(If filling is too thick, add more broth. If filling is too thin add more cream)
9. Pour filling into baking dish
10. Top with puff pastry sheet
11. Brush puff pastry sheet with egg wash
12. Bake for 40-50 minutes or until puff pastry is golden brown