Chicken Pot Pie

Ingredients
Rotisserie Chicken Breast, chopped
3 carrots, chopped
4 celery stalks, chopped
1 large sweet onion, chopped
1 cup frozen peas
2-3 small red potatoes, chopped
4-5 sprigs of fresh thyme, leaves chopped
1 large garlic clove, minced
3 tbsp butter
3-4 tbsp flour
1 cup chicken stock
1 cup milk
1/2 cup dry white wine
Squeeze of lemon or juice
1/2 cup fresh flat leaf parsley, chopped
2 tbsp grated parmesan
Salt, pepper to taste
1 sheet puff pastry, thawed and cut in strips

Directions

• Saute carrots, celery, onion, potatoes and garlic in butter until softened
  
• Add thyme, salt, pepper
• Add flour and stir to coat veggies, approximately 2-3 minutes
• Add white wine, stir
• Add chicken stock and milk, stir over medium heat until thickened (add more stock or milk as needed)
• Add chicken, parsley, peas
• Pour mixture into a large pie dish coated with cooking spray, sprinkle parmesan over top
  
• Create lattice with puff pastry strips and cover the baking dish
• Bake at 375 for approximately 30 minutes or until top is golden brown