Chicken Pot Pie

• 6 boneless thighs
• 4 carrots
• 4 potatoes
• Garlic
• 1 onion
• salt & Pepper
• 1/2 cup heavy cream
• tbsp butter
• tbsp olive oil
• Puff Pastry
• 3 cups chicken broth
• 3 tbsp flower
• 1 can baby peas
• egg wash

1. Bake thighs completely and cut into 1 inch pieces set aside
2. Add chopped onion to sauce pan with butter and oil. cook 10 minutes add garlic cook for 2 more minutes.
3. add chopped potatoes and carrots with broth to pan and bring to boil reduce heat to simmer for 20 minutes or untill veggies are tender.
4. add chicken, cream and flower to mixture cook until thickens and to caserole pan and cover with egg washed puff pastry. bake on 350 until golden brown.

thighs, carrots, potatoes, garlic, onion, salt, heavy cream, butter, olive oil, pastry, chicken broth, flower, baby peas, egg wash

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-50026315 (may not work)