Rustic Chicken Pot Pie

Ingredients:
2 sheets puff pastry (17.3 oz package, thawed)
1 lb chicken breasts, cooked & chopped/shredded
1/2 C butter
8 oz fresh mushrooms, sliced
1 C chopped carrots
1 C diced yellow onions
1 C chopped celery
1 C frozen sweet corn
1 C frozen peas
1 C frozen corn
2 tsp minced garlic
1/2 C all-purpose flour
2 C Chicken Stock
1/4 C heavy cream
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 egg, whisked
1 TBL water
Fresh dill for garnish (optional)

Montana Wheat All Purpose Flour

Thyme

Salt and Pepper Grinder Set

Instructions:
1. Preheat oven to 400 degrees F.
2. Cook chicken on in skillet on stove-top or grill (to internal temp of 165 degrees F) and chop or shred. Set aside
3. Prep veggies: slice mushrooms, chop carrots, onions, celery
4. Lightly flour counter or large cutting board and unfold 1 puff pastry and lay on floured surface.
5. Use rolling pin to roll dough into a large rectangle to fit into the bottom and up sides of a 9×12 glass baking dish.
Place pastry dough into the baking dish and press out to cover bottom and up sides. Prick dough all over with a fork to prevent excess puffing while baking.
6. Cover dough with a sheet of aluminum foil and press down gently so it completely covers the dough in the dish
Bake it in the oven at 400 degrees for approximately 20 minutes or until dough is cooked through and puffed.
Remove from oven and discard the foil. Gently press back any crust areas that have puffed too much. Set crust dish aside.
7. Make filling. Start by melting butter in large pot/dutch oven on the stove-top over medium-high heat
-Add to skillet the carrots, onions and celery and cook 5 minutes until becoming tender
-Add mushrooms to the mix and stir, cooking 2 more minutes
-Add minced garlic, stirring, and cook additional minute until fragrant
-Add flour while stirring and cook 1 minute until flour mixture is golden in color and combined well with the veggies
-Gradually add chicken broth, stirring constantly. Increase temperature to bring it to a boil.
-Filling will start to thicken as it boils. Keep stirring
-Add cooked chicken, peas, and corn, stirring to combine. Reduce heat to low.
-Add thyme, salt, and pepper and the heavy cream and stir well until creamy consistency. Remove from heat and set filling aside.
8. Unfold remaining puff pastry sheet onto lightly floured surface and roll out with rolling pin into rectangle shape (not as thin as the first one) Using pizza cutter, cut the pastry sheet into 1 inch strips. Set aside.
9. Spoon chicken filling mixture into the baking dish over the baked pastry crust and spread evenly
10. Take pastry strips and weave in a pattern over the chicken pot pie filling. Tuck or cut any pieces of pastry as needed to fit your personal design.
11. In a small bowl, whisk together egg and water to make an egg wash. Using basting brush, paint the egg wash over the strips of puff pastry dough. This will make the top shiny and add a beautiful texture.
12. Bake pot pie on middle rack in the oven for approximately 30 minutes (check at 20 min), or until puff pastry is golden brown and filling is bubbling.
Serve warm and enjoy. Best comfort dish ever!