Dairy-Free Chicken Pot Pie

This classic comfort food is getting a healthy makeover by Elia of Feed Your Sister.

What You’ll Need
2 cooked chicken breasts, cut into bite-size pieces
1 cup frozen peas
1 cup shelled edamame
1 container of mirepoix (or about 2 cups mixed onion, celery and carrots, chopped)
6 tablespoons olive oil
5 tablespoons flour
1 cup potatoes, cubed
1 cup cremini or white mushrooms, chopped (optional)
2 cups chicken stock
1 Bou chicken flavored boullion cube
1 teaspoon dried parsley
Salt and pepper, to taste
1 sheet thawed frozen FreshDirect puff pastry, rolled out
1 egg mixed with splash of water (egg wash)
2 teaspoons dried or fresh rosemary (for sprinkling on top of pastry

What To Do
In a large pot, saute the mirepoix in 3 tablespoons of the olive oil until translucent, about 5 minutes. Add salt and pepper to taste.
Add the flour or starch to the pan and stir constantly for about 2 minutes. Slowly add the chicken stock and bone broth powder and stir well until thick. Stir in the potatoes, peas, mushrooms, edamame, dried parsley, 1 tsp of the rosemary and the chicken.
Turn off the heat and stir until all components are mixed.
Spoon the mixture into ramekins or one large pan.
If using ramekins: measure a circle 1/2 inch larger than the ramekin of puff pastry for the cover.
If using a pan: Lay the puff pastry sheet over the filling.
With a pastry brush, brush the egg wash along the rim and sides of the container. Place the puff pastry on top and pinch to the sides. Brush with egg wash and cut slits into the pastry. Sprinkle with salt, pepper and reserved rosemary.
Bake at 350 degrees for about 40-50 minutes until pastry is golden brown. Let stand for about 5 minutes. ENJOY!