Chicken Pot Pie with Puff Pastry

Name: Chicken Pot Pie with Puff Pastry
Ingredients: 3 - 3.5 cups shredded chicken breast, see notes*; 4 slices bacon, diced; 4 Tablespoon unsalted butter; 1 1/2 cup sliced carrots; 1 1/2 cup sliced celery; 1 large yellow onion, diced; 1 shallot, diced finely; 8-10 cloves garlic, minced finely; 1 teaspoon Morton kosher salt*; 1/2 teaspoon pepper; 1/4 teaspoon turmeric, optional; 1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage; 1/2 cup dry white wine*; 1/2 scant cup all purpose flour; 2 1/4 cups chicken stock or broth; 1 cup milk; 1 1/2 cups frozen peas; 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares; 1 large egg; 1 Tablespoon water

"This Chicken Pot Pie with Puff Pastry has a golden flaky top & a creamy chicken filling. The pastry is store-bought and you can use rotisserie chicken to keep this recipe super simple. It is the perfect cold weather comfort food...."

INGREDIENTS

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3 - 3.5 cups shredded chicken breast, see notes*

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4 slices bacon, diced

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4 Tablespoon unsalted butter

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1 1/2 cup sliced carrots

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1 1/2 cup sliced celery

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1 large yellow onion, diced

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1 shallot, diced finely

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8-10 cloves garlic, minced finely

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1 teaspoon Morton kosher salt*

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1/2 teaspoon pepper

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1/4 teaspoon turmeric, optional

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1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage

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1/2 cup dry white wine*

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1/2 scant cup all purpose flour

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2 1/4 cups chicken stock or broth

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1 cup milk

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1 1/2 cups frozen peas

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1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares

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1 large egg

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1 Tablespoon water

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