Chicken Pot Pie

What could be better comfort food than a creamy stew packed inside of baked puff pastry? I don't like green peas, much less in my pot pie. So I came up with an alternative. Here's my recipe. . .I write them in the order of preparation. I hope you enjoy!

2 servings
No idea on the fat/nutritional content - don't even care to speculate!

Defrost 1 sheet of puff pastry dough

Drizzle olive oil, kosher salt and pepper on both sides of one bone-in, skin-on chicken breast. Roast in a 375-degree oven for 30-40 minutes, or until cooked through but still juicy.

In a skillet, heat 1 TB olive oil, keep on medium heat. Throughout the sauteeing of the vegies, they should not brown. Add them in the order listed below - some will cook slower than others.
Clean and chop one leek, add to olive oil
Season with salt (I only use kosher) and pepper
Chop 2 carrots; add to pan
Chop 2 stalks of celery; add to pan
Add one cup of frozen pearl onions to pan
Slice 5 baby portabello or large white mushrooms; add to pan
Slice in half 1 cup of sugar snap peas and add to pan
Add more salt and pepper.
Add 1 cup of dry white wine and cook until absorbed by the vegies.

Add one teaspoon of dried thyme or 1 TB of fresh, chopped thyme.

In separate pan, melt 3 tablespoons butter and whisk in 1 cup of flour to make a roux. Cook on low heat to cook off the raw flour flavor. Add chicken stock one cup at a time, continually whisking as the roux thickens. You will wind up using about 3 cups.

Add roux to the vegie mix. Add more chicken stock as needed. Should have a "stew" consistency, not soup.

Once the chicken breast is cooked, remove the skin and remove the meat from the bone. Using two forks, pull the meat in opposite directions to shred it. Add the shredded chicken to the vegie pan. Add 2 TB fresh chopped Italian, flat-leaf parsley. Adjust salt and pepper if necessary.

Take 2 ramekin, oven-safe dishes, and place on the puff pastry. Cut a circle around, with just a small amount to overhang.

Put the leftover puff pastry in the bottom of the ramekin dish. Spoon chicken filling into the dish about 3/4 of the way up. Put the circle of puff pastry over the top of the dish and crimp.

Brush the top with an egg wash (scramble one egg, brush the tops of the pastry with some to help it brown.) Sprinkle top with salt and pepper if you like.

Bake for 20 minutes at 375 degrees.

Serve with a light side salad.

Enjoy!