Homemade Chicken Pot Pie topped with a puff pastry crust.
In a large pot, heat olive oil. Add onions, carrots, and celery. Saute over medium heat for about 5 minutes. Stir often.
Add garlic and continue cooking for another 2 minutes. Remove from pan and set aside.
In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
Slowly add chicken broth, while whisking.
Heat until mixture begins to thicken.
Stir in milk, salt, pepper, sherry, thyme and peas.
Let simmer for 3-5 minutes over low heat. Do not boil.
Stir in chicken and peas and cooked vegetable mixture. Remove from heat.
Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly. Add filling.
Roll out puff pastry. Place on top of mixture. Seal pastry to edge of dish. Slice a few slits in the top of the pastry.
Combine egg and water together in a bowl.
Brush over top of puff pastry.
Bake pies in a preheated 350 degree oven for 30 minutes until mixture is bubbly and pastry is golden.
Let cool for 10 minutes before serving.
Mixture can be made ahead of time and stored in the refrigerator or freezer.
Pie crust can be used in place of the puff pastry.
Turkey can be substituted for the chicken.