Chicken Pot Pie

To stick with the whole "welcome to Fall" theme, as well as the pulled chicken super simple dinner...I made pot pie!  It was the first time ever and man was it delicious.  Rather than make my own pie crust, I relied on puff pastry, thawed in the refrigerator the night before.  So let's begin!
Get some ingredients going. 
2 tablespoons olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
3 small yukon gold potatoes, diced
2 shredded chicken breasts
1/2 teaspoon thyme
1/2 teaspoon turmeric
Salt and Pepper to taste
1/4 cup flour
1/4 cup wine
3 cups chicken broth
2 thawed puff pastry sheets
1 egg, beaten with 1 tablespoon of water

Heat the oven to 375 degrees, spray two 8x8 pans with cooking spray, and set aside.

Heat the oil in a large pot over medium high heat.  Add the carrots, celery and onions to the pot and saute for a minute before adding the potatoes.  Stir for a minute, then drop the heat to medium.  Keep stirring so that they don't stick to the bottom, and saute for another 5 minutes.  Add the chicken and spices and stir.  Sprinkle the flour over everything and stir.  Add the wine and broth and let it bubble away and thicken up.

Divide evenly between the two pans and set on a baking sheet so that they don't bubble over and ruin your oven...
Carefully unwrap the puff pastry and lay on top of the pan.  Brush with the egg mixture.  Repeat for the other pan.
Poke the puff pastry with a fork so that it doesn't puff up too crazily in the oven!
Place the pans in the oven and bake for 35 minutes.  I put mine on the top and bottom racks and switched them halfway through the baking time.  And then these gorgeous things came out of the oven!
Slice up with a sharp knife and diiiigggg in!  This is way better than any of those frozen pot pies you can buy, and it's pretty easy.  I even diced up the veggies the night before when I made the chicken noodle soup.  And the chicken was leftover from another dinner!
Hearty and delicious.  The chilly evenings are just begging for you to bake this up.

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