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https://homeiswheretheboatis.net/2016/01/27/comfort-food-patchwork-chicken-bacon-pot-pie/
Makes 6 – 8 Servings
Ingredients
5 thick bacon slices, diced (about 1 cup)
1 medium-size sweet onion, chopped
12 oz. bag frozen chopped carrots, thawed
3 stalks of celery, chopped
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium chicken broth
3/4 cup Lowfat Evaporated Milk
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves
1/4 cup chopped Italian parsley
1 teaspoon kosher salt
1/2 teaspoon pepper
4 cups shredded deli-roasted chicken
6 oz. (half of a 12 oz. bag) of small frozen sweet peas, (no need to thaw)
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Directions
1. Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings.
2. Add onion to hot drippings, and sauté 3 minutes. Add carrots and celery; sauté 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in evaporated milk and next 5 ingredients.
3. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cut pastry into squares and place over hot filling, in a patchwork design. Whisk together egg and 1 Tbsp. water. Brush over pastry and sprinkle pastry with sea salt.
4. Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.