Chicken Pot Pie

Bake the Chicken
1 Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
2 Season the chicken breasts liberally with salt and pepper, and transfer to the prepared baking dish.
3 Bake for 45 minutes or until cooked through, then set aside to cool. (Please note that this step can be done a day or two in advance.)
Cook the Vegetables
1 While the chicken is roasting, boil the potatoes, carrots, onions in a large pot of water until the vegetables are cooked, but still crisp. You don't want to overboil them because they will turn to mush.
2 When the other veggies are crisp, add in the peas and spinach for an additional 2 minutes.
3 Drain the vegetables, and set aside.
Make the Pot Pie + Topping
1 Raise the oven temperature to 400°F.
2 In a large Dutch oven, add the butter and the olive oil. Bring to a simmer, then sprinkle in the flour. Whisk until the mixture is smooth and golden brown.
3 Stir in the chicken stock and milk slowly, seasoning the mixture with the Mural of Flavor/poultry seasoning, as well as the salt and pepper.
4 Cook, stirring the mixture often, until thickened, then add the chicken and the vegetables, adjusting the salt and pepper as needed.
5 Pour the filling into a 9x13" baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
6 Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
7 Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
8 In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
9 Once all ingredients are cooked, assemble in bowls, dolloping the chicken pot pie filling in first, then topping with a square of Puff Pastry, before digging in!