Chicken Pot Pie

1 1/2 pounds raw chicken breasts (small diced)
1/4 cup olive oil
1 carrot (small diced)
1 small onion (small diced)
2 ribs of celery (small diced)
1 quart chicken stock
4 ounces butter
4 ounces flour
2 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried oregano
1 cup heavy cream
1 cup frozen peas
1 box puff pastry

Heat a heavy bottom 6 quart stock pot over medium heat; add the olive oil and start to saute the onions, carrots and celery for 2-3 minutes. Add the chicken and cook for 5-6 minutes.

Add the butter and melt completely; sprinkle in the flour, mixing well and cooking for 2-3 minutes. Slowly begin adding the chicken stock, sage, thyme, and oregano and allow to cook over low heat for 5-6 minutes.

Add the heavy cream, frozen peas and season with salt and pepper to taste. Place the chicken pot pie mixture into ceramic ramekins and top with a round of puff pastry and bake at 400 degrees until the pastry becomes a light golden brown.

Guy lines a baking dish with the pastry and then tops off the pie with pastry (kind of like a good old fashioned Apple Pie!), baking it as one dish rather than in the individual ramekins. Either way, it's GREAT!

The recipe is a favorite of Guy's - from Publix Apron's Cooking School.