Serves 4-6 people

Filling:

1 pound of boneless, organic chicken breast meat cut into 1 inch dice
1 tablespoon grapeseed oil
2 cloves garlic minced
2 tablespoons of organic butter
1/2 cup small-diced yellow onion
1/2 cup small-diced carrot
1/2 cup small-diced turnip
1/2 cup chopped leek
3 cups assorted wild mushrooms (such as shiitake, hedgehog and black trumpets) chopped
1/4 cup flour
2 cups chicken stock (store bought or homemade)
1 tablespoon of fresh organic thyme, chopped
1 tablespoon, fresh organic flat leaf parsley, chopped
1 tablespoon white wine vinegar
1/4 cup heavy whipping cream
1 bay leaf
salt – kosher or sea salt to taste
pepper – fresh cracked to taste

Egg Wash:

1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 large egg, beaten

1 package of puff pastry dough or fillo (phyllo) dough (follow instructions on package for defrosting fillo dough)
1/3 cup of butter melted

Prepare the filling:

Heat grapeseed oil in large, heavy bottomed sauce pan over medium-high heat. Season chicken with salt and pepper to taste. Brown chicken over high heat on all sides about 1- 2 minutes per side. Remove the chicken from the pan. Melt butter in pan and add onion, garlic, carrot, turnip, leek and wild mushrooms. Season with salt and pepper to taste. Cook until vegetables are tender over medium-high heat for about 10 minutes. Add flour and stir, cook for one minute. Add the chicken stock, herbs, vinegar and cream. Bring mixture to a simmer and cook for 5 minutes. Cool filling.

Preparation of Pot Pie:

Preheat oven to 400°.

Combine egg, thyme and fresh sage in a small bowl.

Brush 4-5 sheets of fillo dough with melted butter on a flat surface and line a deep dish pie pan with buttered dough. Fill pie dish with the pot pie filling and cover with 8-10 sheets of buttered fillo dough. Crimp and tuck edges of dough into dish. Brush with herb egg mixture. Bake the pot pie for 40-45 minutes until top is golden brown and interior is hot and bubbly.

Chef’s Note:
You can substitute turkey, lamb or pork for chicken meat. If you don’t want to buy or can’t find shiitake mushrooms, use brown crimini mushrooms or button mushrooms. Use as many organic ingredients you can find for optimum flavor. Additionally, you can easily eliminate the meat and use vegetable stock in place of chicken stock to make this dish vegetarian.

Recipe Suggestion for Week Four