POT PIE & WINTER STORM FARM DAY

CHICKEN POT PIE
1-1/2 to 2 pounds Boneless Skinless Chicken Thighs seasoned with salt & pepper, Boiled, drained & chopped (BE SURE TO SAVE YOUR BROTH)
1/2 stick, 4 TBSP BUTTER
1/2 cup chopped yellow or white ONION
1/2 cup chopped CELERY
1 cup chopped POTATO
1 package frozen PEAS & CARROTS
1 TBSP dried PARSLEY
1/2 teaspoon THYME
SALT & PEPPER
2-1/2 cups CHICKEN BROTH (saved from boiling the chicken or canned)
1/2 cup ALL PURPOSE FLOUR
1 teaspoon ground TURMERIC
1/2 cup HEAVY CREAM
1 box thawed PUFF PASTRY
I used English Peas but other options could be green beans, parsnips, turnips or sliced mushrooms.
Melt BUTTER in a large pan and add parsley, onion, carrots, peas, celery, potatoes and thyme. Season with salt and pepper. Cover on medium heat and let cook until tender about 5 minutes stirring occasionally. Sprinkle in flour and stir it to incorporate and let it cook for about 1 minute. Add the chicken broth and TURMERIC and stir. Let cook for a few minutes to thicken. Turn off the heat and add the chopped chicken and the CREAM. Set aside to cool a bit. The Turmeric gives the filling a golden color. Turmeric has health benefits such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help symptoms of depression and arthritis!! Spray the inside and outside of an 8 X 11 INCH casserole dish with non stick olive oil cooking spray. The recipe calls for an egg wash but I didn't want to waste an egg! As you can see in the video I used 4 pieces of the pastry. I had 2 pieces left over and put back into the freezer for another time. May a dessert time!😋 BE SURE TO PLACE THE PASTRY ON TOP AND FOLD ON THE OUTSIDE OF THE DISH. I KNOW THIS BECAUSE ONE TIME I JUST PUT IT ON TOP OF THE FILLING AND IT SANK INTO THE FILLING! SPRAY THE PASTRY TOP WITH THE OLIVE OIL SPRAY OR USE AN EGG WASH, CREAM OR BUTTER. SPRINKLE THE PASTRY WITH SEA SALT FLAKES AND PEPPER. PLACE into a 400 degree F oven THEN TURN THE OVEN DOWN TO 375 DEGREES F and bake for 45 minutes until golden brown. Let sit for about 15 minutes to cool and set. ENJOY! Most of the time I DOUBLE THIS RECIPE AND FREEZE HALF OF THE FILLING FOR A QUICK AND EASY MEAL ANOTHER DAY. Simply thaw the filling and place the pastry on top and back. Easy easy!