Skillet Chicken Pot Pie

INGREDIENTS
1 to 2 tbsp extra virgin olive oil
1 Bag Baby Red Potatoes
1 10oz pkg shredded carrots
3 tbsp butter 🐄
3 tbsp flour
1/2 cup dry white wine
2 cups chicken stock
1/2 cup heavy cream 🐄
1 tbsp fresh parsley, chopped
1 to 2 cups shredded chicken
1 pkg Steamfresh frozen sweet corn
1 pkg Steamfresh frozen sweet peas
1 pkg puff pastry sheets
1 egg beaten for wash
Dried Thyme
Dried Crushed Rosemary
S&P to taste

INSTRUCTIONS
Preheat oven to 375 F.
Cook Chicken. I used Boneless,Skinless Thighs. Boil in seasoned water till done. Then chop or shred. Set aside. Save water
Place potatoes into water used for chicken and bring to a boil. Cook about 10 minutes till they are mostly cooked and a little tender.
Drain and cut in half.
In a cast iron skillet, heat the olive oil over medium high heat, add the potatoes and carrots and sauté until tender. Remove from pan and set aside once finished.
In the same skillet, add the 3 tbsp butter and melt until foamy, then adding the equal parts flour, whisking as you add to form your roux. Once combined, whisk in your dry wine and heat for about 30 seconds and allow to simmer. Now slowly add your chicken stock, whisking as you pour. Finally, add your heavy cream and simmer mixture for about 10 mins. Add Thyme and Rosemary to taste.
Add the cooked carrots and potatoes back into the gravy, along with the chicken, peas, corn and parsley. Stir to combine into gravy.
Cut your pastry sheet into desired sheets and layer your crust on top, overlapping pieces as you arrange them. Cost your crust with the egg wash and bake for 30-40 mins t until golden brown on top.
Allow to set for at least 10 mins before serving, enjoy!

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