Chicken Pot Pie

This was shockingly good. It was kind of soupy, but it thickened in the refrigerator. But the flavor was spot on, and I have no complaints. We ate this over the course of a week, and it just kept getting better!

Ingredients:
3 Chicken breasts
1 bag frozen peas
1 onion, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
1/2 bag baby carrots
4 red potatoes, quartered
1 tablespoon olive oil
1 quart chicken stock
1/3 cup flour
1 large puff pastry
Rosemary
Thyme
Sage
Salt
Pepper

Directions:
Place breasts in a baking dish and bake at 350 degrees for 30 minutes. Meanwhile, chop the onion, celery, and carrots. Quarter the potatoes. In a large saucepan, heat the oil and add the onions, garlic, celery, and carrots. Cook, stirring frequently, until the onions are translucent. Add the chicken stock and spice to taste. Bring soup to a boil, and add the potatoes.

When the chicken is done, remove it from the pan and chop it up and set aside. Mix some of the hot chicken stock into the flour, creating a slurry. Mix that slurry back into the soup and stir to mix. Cook on high for 10 minutes total. Pour the soup into a 2 qt pyrex dish, then top with the puff pastry. Be sure to cut some slits in the pastry to vent the steam. Bake at 350 degrees for 30 minutes, or until the pastry is nice and brown.