Chicken Pot Pie

Pre-heat the oven to 400 degrees. 

In a large saucepan or regular stockpot, sauté the onions, carrots & celery in olive oil until soft about 7 minutes. 

Add the garlic, spices & herbs. Sauté for about 2 minutes. 

Stir in the cream of mushroom & chicken broth. Then add the chicken & peas to the pan. 

Taste for seasoning and set aside to prepare the crust. 

Roll out the puff pastry or pie crust. You can simply cover the pie with the entire crust and slice a few vent holes for steam to escape. Or, you can cut the pie crust into strips and overlap them in a basket weave pattern. 

Grease a pie pan with the extra light olive oil and pour the chicken mixtures into the pan. 

Lay your pie crust or strips on top of the pie. 

Whisk one egg yolk with 1 tbsp of water and brush on the crust. 

Bake at 400 degrees for 30 minutes or until the crust has browned. 

Remove the pie from the oven to a cooling rack and let sit about 10 minutes before slicing. Enjoy!