Chicken Pot Pie

Sauté or sear off the cubes of chicken in oil, browning well for the flavor

Dice bacon and add to the oil rendering out the fat until brown and slightly crispy. Add your carrots, onions, and celery letting the veggies deglaze the pan. Allow for good caramelization on your veggies without burning.

Add the butter and allow it to melt with all the ingredients. Sift your AP flour into the pan, stirring constantly to create a roux as a thickening agent.

When flour is well incorporated, deglaze with white wine and reduce until almost dry (Should be a thick paste like consistency)

Finally, add the chicken stock and herbs and bring mixture up to a light simmer for about 30-40 min making sure that all the ingredients are fully cooked, and flavors have melded.

Place the chicken pot pie filling into an oven safe cast iron or Pyrex container and pull out your bay leaves. (Bay can become very strong and the leaf is quite sharp to bite into.) Cut the puff pastry to the size of that container and mold it to the top of the container. Brush pastry with egg wash.

Place into a 450*F oven for 20 min to cook the puff pastry. Your pastry should be a rich golden-brown color. Allow the pot pie to cool slightly before serving.