Smoky Chicken Pot Pie

Directions

1. Preheat oven to 400°F. Season chicken with paprika, salt and pepper.
2. Heat a large 4 qt. Dutch oven over medium heat. Cook onions and celery for 4 minutes, add dried thyme, cook 1 minute. Add broth, potatoes and whole chicken breasts to pot, bring to a boil then reduce heat and simmer for 15 minutes.
3. Remove chicken from pot to a large mixing bowl, allow to cool slightly.  Strain vegetables from pot, and transfer to your 9” oven proof pie plate. Bring remaining liquid back to boil. Scoop out about ½ cup of the liquid into a measuring cup, whisk in the flour until smooth. Slowly add back to the pot, whisking constantly until liquid thickens about 2 minutes.Turn off heat and cover.
4. Using two forks, press and pull the chicken breasts apart, shredding into pieces, add to pie plate along with the frozen vegetables, gently stir, pour sauce on top. Top with puff pastry, trim edges as needed, cut a few slits in the top of the pastry. Place in oven and bake for 25 minutes or until golden brown.