My family loves pot pies, so I decided to try a new twist on chicken pot pie.  This recipe uses a 9×13 baking dish (I have a BIG family) and puff pastry sheets as the crust. 

Ingredients:

1 package puff pastry thawed in the fridge

2 chicken breasts diced

1 large bag frozen mixed vegetables thawed

1/3 cup flour

2 cups chicken broth

2 teaspoons fresh thyme

3 tablespoons butter

1 teaspoon poultry seasoning

Directions:

1. Preheat oven to 400 degrees.  Spray a 9×13 dish with olive oil spray.
2. Spray a nonstick pan with olive oil spray.  Cook the chicken on medium.  Sprinkle with poultry seasoning.  Cook stirring often until just done.
3. Add butter and thyme to a medium saucepan.  Heat on medium to melt butter.
4. Add flour and chicken broth.  Whisk/stir for 1 minute so flour is mixed in.  Add salt and pepper to taste.
5. Heat mixture until just about to boil stirring often. Reduce heat to a simmer and cook for 10 minutes.
6. Spread vegetables out in the baking dish.  Top with chicken.
7. Flour a surface and lay out the puff pastry.  Roll out a little to enlarge.  Then use a pizza cutter to cut into strips.
8. Pour the gravy over the chicken and vegetables. 
9. Lay the puff pastry strips on top.
10. Bake for 40-45 minutes until puff pastry is puffed and golden. 
11. Let rest for at least 5 minutes before serving.
12. Enjoy!