Puff Pastry Pot Pie

Ingredients

Instructions

3 c. cubed cooked chicken
4 – 8 oz. canned mushrooms
1/2 c. flour
1/2 tsp. thyme or to taste
1 egg
4 c. vegetables
1/2 c. butter
4 c. chicken broth
2 sheets frozen puff pastry

Cut potatoes, carrots and celery the same size. Blanch vegetables. Make cream sauce by melting butter and adding flour over low heat. Slowly add chicken broth. Cook and stir until thickened. Add salt, pepper and thyme. You might need to add a little milk if too thick. Add chicken and vegetables to sauce and warm through.

Cut puff pastry in 8-10 rounds. Beat egg and one tbls. water. Brush with egg wash. Bake at 350 for 15 minutes. Split open and bake a few more minutes.

Place bottom of puff pastry on plate. Cover with chicken/vegetable sauce. Top with puff pastry.