DUTCH OVEN CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.
• Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
• Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
• Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.
• Add all other ingredients, except chicken and pastry dough.
• Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.
• Add chicken to pot, stir to combine.
• Remove dutch oven from heat.
• Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.
• Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges.
• Rest for 5 minutes and serve!