Chicken Pot Pie

I was really craving the comfort of a chicken pot pie, so I made this delicious dinner Monday night. I have been using puffed pastry sheets for the top of the pie and that takes it to a whole new level. Yum!
* This makes enough for 2 medium pot pies or one large (as shown above and 1 loaf pan size)
2 Tbsp. butter
1 medium onion, chopped
2 garlic gloves, minced
salt/pepper
1 tsp dried thyme leaves
1/4 cup all-purpose flour
1/4 cup white cooking wine (optional)
4 cups hot chicken broth
1 bay leaf
2 medium potatoes, peeled and cute into 1 inch cubes
3 medium carrots, peeled and chopped
1 cup frozen peas
2 cups cooked, shredded chicken
1 pkg frozen puffed pastry sheets, thawed (you can find these by the pie shells in the freezer section)
1 egg white beaten

Heat butter over medium heat in a large dutch oven. Add onion and garlic, cook until tender.
Add salt, pepper, thyme and flour. Stir to coat and cook for 1 minute. Add the wine and stir until blended. Slowly add broth, a little bit at a time, stirring to incorporate. It should smell AWESOME at this point! Bring to a slow boil and add potatoes and carrots, with bay leaf. Cook 20 minutes on a simmer. Preheat oven to 400 degrees.
Once veggies are tender, add peas and chicken, remove bay leaf. Divide pot pies into the various sized pans you want to bake them in (or leave in dutch oven). Cut pastry to fit on top of pies. Cut slits in the top of pastry and brush with egg white. Bake for 40-50 minutes or until golden brown. Crazy good!