Pastry-Topped Chicken Potpie

• Filling:
• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups unsalted chicken stock (such as Swanson)
• 2 cups shredded cooked chicken breast
• 1 cup frozen green peas, thawed
• 1 (3/4-ounce) package fresh poultry blend herbs
• Cooking spray
• 1/2 package refrigerated pie dough

1. Preheat oven to 425u0b0.
2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; saute 4 minutes. Add garlic; saute 30 seconds. Weigh or lightly spoon 1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
3. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425u0b0 for 30 minutes. May be prepared in 6 (10-ounce) ramekins.

filling, canola oil, onion, carrot, celery, garlic, flour, kosher salt, black pepper, chicken, chicken, frozen green peas, herbs, cooking spray

Taken from www.myrecipes.com/recipe/pastry-topped-chicken-potpie (may not work)