Chicken Pot Pie is maybe one of the coziest things you can make. Like chili.....I always make a large batch so I can eat it for a couple days or freeze some. So having the pastry separate makes sense for eat and reheating purposes 🙂 Chicken Pot Pie 1 Tbsp Vegetable Oil 2 Chicken Breast or 4 Chicken thighs- Cut into pieces 1 Onion 1-2 Carrots 3 Celery Stocks 1 Potato 5 Cloves Garlic- Fine Minced 1 tsp Salt 1⁄2 tsp Black Pepper 1⁄4 Cup Flour 1L Chicken Stock/Broth 1 Tbsp Dijon Mustard 1⁄4 Cup Parsley -Cook off chicken in hot oil for a couple mins. Add vegetables and sauté for a few minutes, then add garlic, salt, mustard and flour. Add 1⁄2 cup of broth at a time while stirring to avoid lumps. Once all added place a lid on and cook for 30-40 mins on low. Make sure to stir often. If consistency is to thick you can always add more stock to let it down. 1 Sheet Puff Pastry 1 Egg beaten for egg washing Glaze puff pastry with egg, cut and bake in a pre-heated oven at 410F for about 15 mins for until golden brown. #cozycooking #cozy #chicken #chickenpotpie #wintercooking #chefdalemackay #cooking #recipe #share #cheflife