Dairy-free Chicken Pot Pie

I N G R E D I E N T S

2 cooked chicken breasts, cut into bite-size pieces (I get help from Fresh Direct and use their rotisserie chicken.)
1 cup frozen peas
1 cup shelled edamame
1 container of mirepoix (or about 2 cups mixed onion, celery and carrots, chopped)
6 tablespoons olive oil
5 tablespoons flour (or you can use 2 1/2 tablespoons tapioca, corn starch, arrowroot flour or potato starch.)
1 cup potatoes, cubed
1 cup cremini or white mushrooms, chopped (optional)
2 cups chicken stock
1 Bou Chicken Flavored Boullion Cube
1 teaspoon dried parsley
salt and pepper, to taste
1 sheet thawed frozen puff pastry, rolled out (I used Pepperidge Farm, but you can also use a gluten-free puff pastry crust or make your own paleo crust.)
1 egg mixed with splash of water (egg wash)
2 teaspoons dried or fresh rosemary (for sprinkling on top of pastry)

I N S T R U C T I O N S

In a large pot, saute the mirepoix in 3 tablespoons of the olive oil until translucent, about 5 minutes. Add salt and pepper to taste
Add the flour or starch to the pan and stir constantly for about 2 minutes.
Slowly add the chicken stock and bone broth powder and stir well until thick.
At this point stir in the potatoes, peas, mushrooms, edamame, dried parsley, 1 tsp of the rosemary and the chicken.
Turn off the heat and stir until all components are mixed
Spoon the mixture into ramekins or one large pyrex pan.
If using ramekins: measure a circle 1/2 inch larger than the ramekin of puff pastry for the cover. If using a pyrex: Lay the puff pastry sheet over the filling.
With a pastry brush, brush the egg wash along the rim and sides of the ramekins/pyrex. Place the puff pastry on top and pinch to sides. Brush with egg wash and cut slits into the pastry. Sprinkle with salt, pepper and reserved rosemary.
Bake at 350 degrees for about 40-50 minutes until pastry is golden brown. Let stand for about 5 minutes.
ENJOY!