Chicken Pot pie

Chicken Pot pie

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Ingredients:

• 2 tbsp olive oil

• 3 chicken breast

• 1 stick butter

• 4-5 garlic cloves, finely chopped

• 1 tbsp fresh thyme,chopped

• 1 tbsp fresh sage,chopped

• 1 tbsp fresh rosemary,chopped

• 1/2 -1 cup white wine

• 3/4 cup heavy cream

• 4-5 cups chicken broth

• S+P

• 4 rainbow carrots, chopped/sliced( however you prefer)

• 5-6 (baby potatoes, chopped

• leeks, cleaned and sliced

• 1 lemon juice + Zest

• 2 tsp smoked paprika

• 3 tsp red pepper flakes

• 1 sheet puff pastry

• 1:1 flour to water ratio (check step 5)

• Egg wash

Instructions:

1. Preheat the oven to 375 F.

2. Season the chicken breast with S+P, smoked paprika and red pepper flakes.

3. Heat olive oil in an oven safe dish on medium. Sear the chicken breast on both sides and remove from the pan ( DO NOT FULLY COOK THE CHICKEN). When its cooled, slice or chop it.

4. On medium, melt the butter In the same skillet and add the garlic along with red pepper flakes and the herbs. Cook for a few minutes until fragrant then add the veggies and chicken. cook the veggies and chicken for about 5 min then add the white wine and let it cook down. Add the chicken broth along with the lemon juice and zest.

5. Reduce the heat to medium-low, stir in the heavy creamy and add the smoked paprika (you can start at 1/2 cup and up to 1 cup)and let it cook for about 20 min-25 min. Add in a 1:1 ratio of flour and water so 1/4 cup flour to 1/4 cup water.

6. Let it cool for about 5 minutes while you work on the puff pastry top crust.

7. Roll out the puff pastry and put it over the top of the skillet. tuck the puff pastry into the skillet and do an egg wash, top with chopped thyme and sprinkle sugar on as well.

8. Bake until golden brown (about 25 min) , let it cool then serve.

9. Enjoy!