Step 1

Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.

Step 2

Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)

Step 3

Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.

Step 4

Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.

Step 5

Add all other ingredients, except chicken and pastry dough.

Step 6

Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.

Step 7

Add chicken to pot, stir to combine.

Step 8

Remove dutch oven from heat.

Step 9

Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.

Step 10

Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges***

Step 11

Rest for 5 minutes and serve!