Chicken Pot Pie with Puff Pastry

Step 1

Preheat the oven 425 degrees. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned.

Step 2

Add the butter and stir until melted.

Step 3

Add the carrots and celery. Increase to medium heat and sauté for 2-3 minutes.

Step 4

Add the onion. Sauté for 15 minutes, or until translucent.

Step 5

Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.

Step 6

Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.

Step 7

Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.

Step 8

Add the flour and cook for 2-3 minutes. It should turn into a paste. Reduce the heat to low.

Step 9

While stirring continuously, pour in the chicken broth slowly until completely combined.

Step 10

While stirring continuously, pour in the milk slowly until completely combined.

Step 11

Stir in the frozen peas. Turn the heat off.

Step 12

Fold in the shredded chicken.

Step 13

Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.

Step 14

Arrange the puff pastry squares so that they are overlapping and cover all of the filling.

Step 15

Whisk together the egg and water. Brush each square so that they are all coated.

Step 16

Bake for 20-25 minutes, or until the pastry has puffed up and browned.