Homemade chicken pot pie -- mmm mmm good

Ok, this has got to be the most delicious chicken pot pie ever. Chicken pot pie is typically my "sick food". You know, the food that always makes you feel better, no matter what. Tonight I had a hankering for one, even though I feel great, so rather than running to Boston Market I decided to make my own.

The ingredients are pretty simple but it does take about 45 minutes so if you are starving for food ASAP... this may not be the way to go.

Ingredients you will need to experience this amazing dish:

Large chicken breast (1)

Olive oil (3 tablespoons)

Leek, cut into half moons (1)

Carrots, diced (2)

Green onions, diced (just a handful)

Flour (3 tablespoons)

Dry white wine (1/2 cup)

Whole milk or heavy cream (1 cup)

Fresh parsley (1/2 cup, chopped)

Frozen puff pastery, thawed (1 sheet)

On your counter or cutting board, spread a light coat of flour and lay out your frozen pastery to thaw (30 minutes).

Heat your oven to 400 degrees. Toss your chicken breast in a small baking dish, sprinkle with a dash of salt and fresh cracked pepper and add a smidge of olive oil to keep it tender while baking. Put in the oven to bake for approximately 15 minutes.

While the chicken is cooking, heat 3 tablespoons of olive oil in a skillet and add leeks, carrots and green onions. Cook until soft, stirring occasionally (5 or so minutes). Add the flour and cook for one minute. Stir in wine, milk or cream, 1 1/4 teaspoons salt and 1/4 teaspoons pepper. Simmer until thick (2-3 minutes).

While simmering, remove chicken from oven and slice into small pieces and add to the sauce mixture along with the parsley.

Transfer the mixture to a shallow baking dish or individual ramekins. Lay the thawed pastery on top, trim around edges to fit your dish and cut vents on top. Bake until the mixture is bubbling and the pastery is golden brown (15 or so minutes).

Enjoy! It's delicious!