Puff-Pastry Pot Pie

2 medium potatoes, diced (2 Cups) Puff Pastry (found in freezer section)

2 large carrots, sliced (1 cup)

3 TB. olive oil, divided

2-4 chicken breasts cooked and cubed

1/4 C. plus 2 TB. soy sauce

1/2 tsp. cayenne pepper divided

2 C. sliced mushrooms

1 large onion diced (2 cups)

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

2 C. chicken broth

1/2 C. milk

3 Tb. red cooking wine

1 Tb. chopped fresh thyme

1 tsp. hoisin sauce

1/2 tsp. worcestershire sauce

1. To make filling: Cook potatoes and carrots in large pot of boiling water 10 minutes, or until tender. Drain and set aside.

2. Heat 1 TB. oil in skillet over medium heat. Add chicken and cook until done. Stir in 2 TB. soy sauce, 1/4 tsp. garlic and 1/8 tsp. pepper and cook until liquid evaporates.

Add onion, broccoli and garlic and saute 6 to 7 minutes or until onions soften.

3. Push veggies to side, add reaming 1 TB oil to bottom of pot. Stir flour into oil with fork make roux. Stir until smooth. Stir roux into vegetables.

4. Stir broth into vegetables. Once gravy is smooth add chicken, potatoes, carrots, milk, remaining soy sauce and wine. Stir gently, then add thyme, sage, hoisin sauce, worcestershire sauce, remaining cayenne. Remove from heat set aside or transfer vegetables mixture to a large casserole dish.

5. Lay puff pastry on top, covering entire dish. Bake 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.