Chicken Pot Pie

By Bearbuddy45

Ingredients

• 1 pkg. frozen puff pastry
• 1 (10 oz.) pkg. frozen peas and carrots (or mixed veggies)
• 1/2 c. chopped onion
• 1/2 c. chopped fresh mushrooms
• 1/4 c. unsalted butter
• 1/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. dried sage or marjoram
• 1/8 tsp. fresh ground black pepper
• 2 c. chicken stock or broth
• 3/4 c. milk
• 3 c. cubed, cooked chicken
• 1/4 c. fresh chopped parsley
• 1/4 c. chopped pimento
• 1 egg, mixed with 1 tsp. water

Details

Servings 6

Preparation

Step 1

1. In a saucepan, cook onion and mushrooms in butter until tender. Stir in flour, salt, herbs and pepper. Add chicken broth and milk all at once. Cook until thickened and bubbly. Stir in drained peas and carrots, cubed chicken, parsley and pimentos; heat until bubbly. Pour chicken mixture into 6 large ovenproof soup bowls (or use a 2 qt. rectangular baking dish).

2. Roll out pastry on a lightly floured surface. Cut into six (5") circles and place on top of soup dishes. Brush lightly with egg wash. (If using 2 qt. pan, roll pastry into a 13x9" rectangle and cover the dish. Cut 3 slits for steam to escape. Brush with egg wash).

3. Preheat oven to 450. Bake for 12-15 minutes or until pastry is puffy and golden brown. Makes 6 servings.