Ingredients:
1 pound cooked chicken breast, shredded
1 pre made frozen pastry puff sheet
2 tbsp. olive oil
12 ounce can chicken broth
¼ cup All-Purpose flour
3 stalks of celery, diced
12 ounce package of mixed vegetables (peas,carrots,corn and greenbeans)(use your favorite mixed vegetable)
¼ cup sweet onion, petite diced
1 stick unsalted butter
1 ½ cups heavy cream
1 garlic clove, zested
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
½ tsp ground ginger
½ tsp dried oregano
½ tsp paprika

Directions:
Prepare onion and celery. Zest the clove of garlic. Thaw pastry sheet.

Heat a large pot to medium high heat. Add olive oil. Salt and pepper both sides of chicken. Add chicken and sear on both sides, 2-3 minutes per side.

Add ¼ cup chicken broth. Cook chicken for about 5 minutes in the broth.

Remove chicken and set aside.

Add ½ stick of butter to the pot and melt. Add celery and onion cooking and stirring for 5 minutes. Add zested garlic to cook for about 2 minutes.

Add ½ cup of chicken broth, the remaining spices and ¼ cup All-Purpose Flour. Whisk the flour in well to incorporate without lumps.

Add remainder of chicken broth and frozen mixed vegetables. Allow mixture to come to a boil. Reduce heat to medium and cook 15 minutes.

Reduce heat to low.

Add 1 ½ cups of heavy cream. Stir this mixture occasionally while the mixture thickens for about 15-20 minutes.

Shred cooled chicken. Add to the pot to continue to cook.

Preheat oven to 400*F.

Melt remaining ½ stick butter in the microwave.

Roll out pastry puff dough to double in size.

Transfer the ingredients from the pot to a casserole dish large enough to leave 1 inch from the top.

Place the rolled pastry puff on top of the casserole dish to cover the chicken pie ingredients.

Poke holes in the middle of the pastry puff with a fork to allow the middle to vent and the puff to crisp and rise.

Place the casserole in the oven and cook for about 15-20 minutes or until pastry puff is browned and crisp.

Enjoy!!