Chicken Pot Pie

Chicken Pot Pie:

2 Chicken Breast

2 Chicken Thighs

If it's already cooked - just shred it. If it's raw, just cut it up into 1 inch cubes and pan fry.

1/4 c Butter

1 Onion (minced)

3 Garlic cloves (minced)

1/4 c flour

1 tsp Paprika

1/4 tsp Cayenne Pepper

2 c Milk (warmed - almost hot)

2 Carrots (medium dice)

1 Med. Turnip (medium dice)

1 Portabello mushroom (chopped)

1 c Peas (frozen)

- Cook the Carrots and Turnips in boiling water for 5 minutes.
- In a high wall frying pan, add the butter, onion and saute (Medium high heat) the onion till soft (3 Minutes).
- Add the garlic and cook till it smells (30 Seconds).
- Add the flour and stir till it turns slightly brown (A minute or 3).
- Add the spices - stir till Incorporated then add the milk - stir till its reduced and the sauce is a little bit thicker.
- Proceed to add the turnips, carrots, mushrooms, peas and cooked chicken. Stir everything together and let cook for a few minutes more.
- Add Salt and Pepper to your taste.

I filled my 4 mini dutch ovens with the mix - but I think an 8x8 baking dish would work.

- To finish, get a sheet of puff pastry and roll out to fit your dish. Once it's a nice fit, put a few slits in it and bake for 20 to 25 minutes at 400.