Quintessential soul food...the pot pie. I can't post a pot pie recipe without mentioning my dad, the pot pie lover that he was. Growing up, he had a special selection of Marie Callender's pies in our freezer. And I find pot pies are perfect for leftover whatever, veggies, turkey, chicken... And on a cold winters night, enjoying a simmering creamy sauce paired with the crunch of a buttery puff pastry...it's a beautiful thing.

I find that this dish is really quick and easy to make as long as you have somebody help you chop.

Ingredients:
2-3 Tablespoons of oil or butter
1 onion, diced
1 cup mushrooms, quartered
3 cloves garlic, minced or 1/2 tea garlic powder
1/3 cup flour
2 1/2 cups chicken stock
1 med-large potato, peeled and diced (I like to dice small so potato cooks quicker)
1 cup milk
1 large carrot, grated
1 cup sweet peas
2 cups shredded chicken
1 teaspoon salt or to taste
1/8 teaspoon cayenne

Puff pastry sheet for the top (Pillsbury, freezer section)

Directions:
Preheat oven to 400F

In a dutch oven or large pot add oil and sautee onions, mushrooms, and garlic until onions are translucent

Add flour and mix until sautee is evenly covered, then pour in chicken stock

Stir and add potatoes. Bring to a boil.

As potatoes start to soften, add milk then chicken, carrots, peas and seasonings (salt, pepper, cayenne) Let simmer for 10 minutes

Pour sauce into casserole dish and top with puff pastry. Press sides of puff pastry onto sides of the dish

Put pot pie in the oven and bake about 20-25 minutes or until puff pastry is golden.

Let rest for 10 minutes so you don't burn your tongue!