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Chicken Pot Pie

Ingredients

• 1 sheet Puff pastry, thawed
• 3 T Butter
• ¼ cup All purpose flour
• 2 cups Chicken broth
• Salt and pepper to taste
• 12 oz. Cooked chicken breast meat, cut into strips
• ¼ cup Frozen peas, thawed
• ¼ cup Diced cooked carrot

Method
Preheat oven to 450F.

Use 4 individual casseroles with a 11/2 -2 cup capacity. Cut 4 circles from puff pastry to fit over top of each casserole. Using a knife, cut 2 1” slits in each puff pastry.

Melt butter in a large, heavy-bottomed pan. Stir in flour and cook for 1 minute. Add chicken broth, whisking until you reach a boil. Let cook for 2 minutes. Season with salt and pepper. Add chicken, peas and carrots. Divide filling into 4 casseroles and top with puff pastry. Tuck pastry under each side. Cook in oven 22-27 minutes until puff pastry is puffed up and golden brown.

Pamered Chef's Recipes 2005-10-01 Home Business Tips