Ingredients

• 2 Chicken Breasts
• 3 Carrots – chopped
• 2 Celery Stalks – chopped
• 1 Yellow or White Onion – diced
• 3 Cloves of Garlic – minced
• 2 tbsp Tomato Paste
• Sage
• Thyme
• 1/4 cup of White Wine
• 3 tbsp of Butter
• 1/3 cup of Flour
• 2 cups of Chicken Broth
• ½ cup of milk
• ½ cup of peas (or more if you like them more than I do LOL)
• 1 Sheet of Puff Pastry (I only covered the top, but feel free to add a sheet on the bottom as well!)

Recipe

1. Cover the chicken breasts in oil, salt, and pepper, then bake at 350° for 30 minutes (or however long until they’re cooked)
2. 2. In a pan with oil, sauté the chopped carrots celery until tender
3. Add in the chopped onion and sauté until translucent
4. Add in the minced garlic and cook for 2 minutes
5. Add in black pepper, sage, and thyme to your liking
6. Deglaze the pan with a splash of white wine
7. Add the butter to the pan and melt then sprinkle the flour over everything and whisk until no flour remains and a thick paste forms (add more oil if needed)
8. Add the chicken broth and whisk to combine and dissolve the paste
9. Add ½ cup of milk
10. Shred the cooked chicken breasts and add it to the pan
11. Stir in the peas
12. Taste and salt as neede before transfering the mixture to a pie dish
13. Cover the dish with a puff pastry sheet, egg wash it, and create a slit in the center to vent steam in the oven
14. Bake at 375° for 30 minutes or until the top is golden brown