1 Tbsp. olive oil
3 carrots, peeled and sliced
2 celery stalks, diced
1 onion, diced
1/2 cup frozen peas
1/4 cup chicken broth
3/4 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. cornstarch
1 1/2 cups whole milk
2 cups shredded rotisserie chicken
1 Tbsp. fresh parsley, chopped
1 (10 oz.) package puff pastry shells

Heat olive oil in a large pot over medium heat. Add carrots, celery and onion. Cook for 5 minutes, covered. Add peas, chicken broth, poultry seasoning, salt and pepper. Mix well and cook for an additional 5 minutes, covered, until vegetables are soft. Add cornstarch and milk, cook for 5 minutes on medium heat. Stir in chicken and cook for 5 minutes until heated through, adding more milk if needed. Add parsley, stir and turn off heat.

While pot pie mixture cooks, bake puff pastry shells to package directions. Once done, cut out the middle of each shell and stuff with chicken pot pie filling. Top with puff pastry lid.

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