ROAST GARLIC

• Preheat your oven to 375°F
• Trim ¼-inch off the top of your head of garlic so you can see the tops of the cloves, but the bulb stays intact. Place on a piece of foil and top with a teaspoon of olive oil. Wrap the garlic bulb up in foil, place on an oven rack, and bake for 40 minutes. Remove from the oven and set aside

FILLING

• Heat a dutch oven (or heavy-bottomed pot) on the stove over medium-high heat
• Salt and pepper both sides of your chicken
• Add a tablespoon of olive oil to your dutch oven and brown your chicken, about 3-4 minutes per side
• Remove your chicken from the pot and set on a plate
• Add another tablespoon of olive oil to the pot along with your diced carrots, onion, mushrooms, salt, and ground pepper. Saute for 7-8 minutes until cooked down and the mushrooms and onions start to get some color on them
• Add in your spinach and herbs, stir and cook an additional 1-2 minutes
• Add in your prosecco and use it to scrap any bits off the bottom of the pot. Cook until prosecco is absorbed into the veggie mix
• Add in your 4 tablespoons of flour, stirring to evenly coat your veggies, then add in your butter. Combine until you have an almost paste-like mixture
• Squeeze your roasted garlic into the pot and add your diced parboiled potatoes. Stir to combine
• Add in your chicken broth, and stir to bring everything together before laying your browned chicken into the pot, making sure it’s mostly covered, and bringing the pot to a boil
• Lower the heat and simmer for 25-30 minutes, until the mixture has thickened. Be sure to stir occasionally, scraping any bits off the bottom. When done, it should resemble a stew-like texture
• Remove from the heat and take your cooked chicken from the pot, then shred it before stirring it back in
• Grease a 9”x12” pan and pour your pot pie mixture in, smoothing out to an even layer. Allow to cool to warm (very important, you don’t want the mixture to be hot before layering on your puff pastry!)

PUFF PASTRY*

• Preheat your oven to 400°F
• Roll your cold puff pastry to ⅛-inch thick, and cut into small 2”x3” rectangles
• Gently place the cold squares on top of your cooled pot pie mixture, leaving gaps between and around the edges to allow your mixture to vent while it bakes
• In a bowl, beat together your egg and a splash of water. Gently brush your egg wash on top of your crust and immediately place it into the oven
• Bake for 30-35 minutes until your crust is puffed and golden
• Remove from the oven and cool for 20 minutes before serving