Chix Pot Pie...with Puff Pastry

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We have guests coming tonight...and chix pot pie is on the menu...I actually made it last nite for dinner guests...a good friend and her daughter. i figured i'd make it once and cook it fresh each nite...so far so good...thankfully scott is willing to eat the same meal two nites in a row...which is what we do often anyway with leftovers. spent time with my youngest bro today and got my gray hairs colored... i feel all sassy and ready for a dinner party! got my red wine...oak leaf merlot...fresh brownies...ghiradelli boxed brownies with almond extract added and toffee crumbs 0n top...in my moms faithful pampered chef stoneware square pan...which i swiped back today since they never use it...sneeky. they are scotts favorite...i hope they turned out well. here's the pot pie recipe...based on a show from food network:)
1 roast chicken, stripped and shredded (or the equivalent in chicken breasts or thighs, roasted and shredded...i used b/s chicken breasts and roasted them in the oven w/oil s&p.
2 shallots (or 1/2 med onion) sliced thin
1/4 c red/green bell pepper fine diced
2tbs flour, 1/2 tsp ground tarragon,1 tsp pepper, 1 tsp salt, mixed together
1 cup heavy cream mixed with 2 cups whole milk
1/4 cup dry white wine ( i used chardonnay from oak leaf)
2 tbs butter
3 cups frozen carrot/peas mixed
2 russets, peeled and diced
1 sheet frozen puff pastry, defrosted
egg wash (1 egg with 1 tbs milk, whisked)

preheat oven to 375f
melt butter in a large skillet over med heat, and saute shallot, bell pepper till tender (season w/s&p), add chicken when onion and pepper tender.
add flour mixture and stir in
stir in cream/milk mix and simmer till thickened (maybe 15min), stirring a few times
add wine, frozen peas/carrots, potatoes and stir in, letting warm up thouroughly...mispelled im sure
pour in a cassorle dish about 8x8 square or equivalent, top with pastry, tucking in any hang over bits and brush with egg wash and bake about 30 min, maybe turning once while cooking
EAT... I served with balsamic dressed greens and the white wine i cooked it with...then brownies and fresh berries.. we also have been eatting a lot of guacamole with "scoops" chips (which they have a new jalepeno version of i want to try!)... about 3-4 small avocados, with 1/2 to whole lime juiced, tsp salt, franks hot sauce to taste...all mashed together and add chopped cilantro too...so good

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