Chicken and Hatch Green Chile Pot Pie

1 lb. cooked chicken meat
1 Tbsp. cooking oil
1 medium sweet onion, diced
3 carrots, peeled and diced
1 celery stalk, diced
2 yukon potatoes, peeled and diced
3 Tbsp. flour
3 Tbsp. butter
1/2 cup dry white wine
1 cup chicken stock
1 cup milk
1/2 cup Santa Fe Ole Hatch Green Chile
1 tsp. dried thyme
1 tsp. garlic powder
salt and pepper to taste
1 package frozen puff pastry sheets, thawed
1 egg + 1 Tbsp. water, beaten for egg wash for pastry

Preheat oven to 400F
In a cast iron skillet over medium heat, add oil and cook 3-5 minutes
Add carrot, celery and potato, stir and season with salt and pepper
Add 2-3 tablespoons chicken stock, cover and reduce heat to medium low
Cook vegetables 12-15 minutes, until fork tender
When vegetables are cooked, remove lid and slowly add flour and stir 
Add butter, stirring to incorporate. Add wine and cook 2-3 minutes, til slightly evaporated
Add remaining chicken stock and milk, cook another few minutes until thickened
Stir in chicken, green chile, thyme, and garlic powder. Taste and season if needed with salt and pepper
Transfer the pan to the oven and heat 5-10 minutes. You want the mixture very hot, so the bottom of the puff pastry cooks completely
Remove from the oven and top the pan with the two sheets of puff pastry, leaving some to hang over the pan and trimming off the rest
Slice dough in several spots to let the steam escape and brush the crust with  egg wash
Bake 30-35 minutes until crust is golden brown

Click here for Santa Fe Ole Hatch Green Chile