Smokey Red Chicken Pot Pie

 Ingredients:

• 1 package Pasture Project Smokey Red chicken breast cut in large chunks
• 1 sheet store-bought puff pastry, thawed
• 1 cup Yukon Gold potatoes, large dice
• 1 cup carrots, large dice
• 1 cup peas (fresh or frozen)
• 1 leek, cleaned and sliced
• 1/2 cup onion, large dice
• 1 teaspoon fresh tarragon, chopped
• ½ of a fresh bay leaf, chopped fine
• 2 cups chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste

For the Roux:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
• In a large pot of boiling salted water, boil all vegetables except the peas until they are just tender. Drain and set aside.
3. Make the Roux:
• In a separate saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes until it turns a light golden color.
4. Prepare the Filling:
• Gradually whisk in the chicken stock and then the cream to the roux to form a smooth sauce.
• Add the chicken, potatoes, carrots, leeks, onions, peas, tarragon, and bay leaf. Stir until well combined.
• Season with salt and pepper to taste. Simmer for 1 minute and remove from the heat. The chicken will still be mostly raw. Don’t worry, it will continue cooking in the oven.
5. Assemble the Pot Pie:
• Transfer the filling to a baking dish.
6. Puff Pastry Topping:
• Roll out the puff pastry sheet to fit the top of your baking dish.
• Place the puff pastry over the filling and crimp the edges around the dish.
• Brush the top of the pastry with an egg wash.
7. Bake:
• Place the baking dish in the preheated oven and bake for 25-30 minutes or until the puff pastry is golden brown.
8. Serve:
• Allow the chicken pot pie to cool for a few minutes before serving.