• Prepare a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Pyrex Glass Pie Plate placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 425℉/215℃. 

CHICKEN POT PIE FILLING PREPARATION

• Heat the butter and olive oil in a frying pan over medium-high heat until they shimmer. Add the diced carrots and celery. Cook for 3 minutes.
  2 oz butter, 2 Tbsp olive oil, 2 carrots, 2 celery ribs, 1 sweet onion, 2 Shallots, 15 oz leftover chicken, 4 oz button mushrooms, 5.11 oz frozen peas, 1.69 oz all-purpose flour, 16.93 oz Chicken Stock, 2.12 oz white wine, 8.47 oz heavy cream, 1/2 tsp Dried thyme, 1/4 tsp Greek oregano, Salt, Pepper
  
• Add minced onions and shallots cook until the onion is translucent, about 3 minutes.
  
• Add the cubed, cooked chicken, diced mushrooms, and peas. Cook for 1 minute.
  
• Sprinkle the all-purpose flour and cook 3 minutes, stirring continuously.

  Stir in the chicken stock and scrape the bottom of the pan to deglaze the pan.
  
• Pour in the white wine (Chablis) and heavy cream. Stir well.
  
• Add the Dried thyme, Greek oregano, salt and pepper (Season to Taste).

  Stir well and continue to cook until thickened to a thick-stew consistency.

  Pour chicken stew mixture into the prepared pan. Let it cool down a little so it is easier to work the puff pastry.
  

PUFF PASTRY LATTICE PREPARATION

• Take the puff pastry out of the refrigerator and gently unroll the pastry.

  Using a pizza cutter cut out 1/2 inch | 1 cm strips of dough.

  NOTE: You will have enough with one sheet of puff pastry.
  
• Lay half of the strips parallel across the filled pie, spacing them out evenly.

  Weave the Horizontal Strips - Fold back every other vertical strip about halfway.

  Lay one horizontal strip perpendicular to the folded strips, right against the fold.

  Unfold the vertical strips back over the new horizontal strip.

  Now, fold back the other vertical strips (the ones that went under the first horizontal strip).

  Lay a second horizontal strip across, parallel to the first, and unfold the vertical strips back over it.

  Repeat this process, alternating which set of vertical strips you fold back, until the entire pie is covered.
  
• Trim and Seal - Trim the excess dough around the edge of the pie dish.

  Chill and Bake - Brush the top of the lattice with an egg wash (egg yolk beaten with a little milk) for a golden, shiny finish. For best results, refrigerate the unbaked pie for 20-30 minutes before baking to help the lattice hold its shape. 
  

BAKE!

• Bake for 30 minutes at 425℉/215℃. (Every oven heats differently, monitor your puff pastry from 25 minutes). It is ready when the pastry has puffed up and browned.

  Once your Festive Chicken Pot Pie is out of the oven, serve and enjoy while hot! Enjoy & Happy Holidays!