Chicken Pot Pie

Total time: 40 minutes
    This is modified, slightly, using only a top crust, and made simple, using purchased puff pastry,  Make it in 2 single serving dishes or 1 larger. You can stretch or roll puff pastry a bit to fit, if needed.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 medium carrots
• 2 small leeks
• 2 ribs celery
• 1 clove garlic
• 3/4 cup peas
• 2 tsp olive oil
• 1/2 tsp paprika
• 1 tsp thyme
• 1 tbs parsley
• 1 cup (8oz, 240ml) chicken broth
• 1/2 cup (4oz, 120ml) white wine
• 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
• 1 sheet puff pastry

 Instructions:

• Peel carrots and slice into thin half circles.
• Trim and thinly slice leeks and celery. 
• Mince garlic.
• Cut chicken into 1" (2.5cm) pieces.
• Heat oil in medium skillet over medium-high heat.
•  Add chicken and brown.
• Add leeks, carrots, celery, paprika and sauté 5 minute
• Add garlic and sauté 1 minute longer.
• Add stock, wine, herbs and bring to a boil. 
• Cover, reduce heat and simmer 5 minutes.
• Add peas and simmer 5 minutes longer.
• Add cornstarch mixture and stir until thickened.
• Divide stew and place into 2 individual baking dishes or put all in 1 larger dish (8" or 9" square, 20cm).
• Cut puff pastry to fit and place on top. It should be just slightly larger than the interior of the dish.
• Bake, 400F (200C) for 20 minutes. 
• Remove and serve from baking dish(es).