Chicken Pot Pie

Bake the Chicken

1. Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
2. Season the chicken breasts liberally with salt and pepper, and transfer to the prepared baking dish.
3. Bake for 45 minutes or until cooked through, then set aside to cool. (Please note that this step can be done a day or two in advance.)

Cook the Vegetables

1. While the chicken is roasting, boil the potatoes, carrots, onions in a large pot of water until the vegetables are cooked, but still crisp. You don't want to overboil them because they will turn to mush.
2. When the other veggies are crisp, add in the peas and spinach for an additional 2 minutes.
3. Drain the vegetables, and set aside.

Make the Pot Pie + Topping

1. Raise the oven temperature to 400°F.
2. In a large Dutch oven, add the butter and the olive oil. Bring to a simmer, then sprinkle in the flour. Whisk until the mixture is smooth and golden brown.
3. Stir in the chicken stock and milk slowly, seasoning the mixture with the Mural of Flavor/poultry seasoning, as well as the salt and pepper.
4. Cook, stirring the mixture often, until thickened, then add the chicken and the vegetables, adjusting the salt and pepper as needed.
5. Pour the filling into a 9x13" baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
6. Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
7. Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
8. In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
9. Once all ingredients are cooked, assemble in bowls, dolloping the chicken pot pie filling in first, then topping with a square of Puff Pastry, before digging in!