Chicken Pot Pie

By michaelmeiner

Ingredients

• 1 frozen puff pastry sheet
• 3 cups chicken broth
• 4 skinless boneless chicken breast -- cut into 1" cubes
• 3 carrots -- sliced
• 6 red pototoes -- sliced
• 1 cup thinly sliced celery
• 1 cup parve or soy milk
• 1/3 cup flour
• 1/2 cup frozen peas
• Salt and pepper
• 1 egg -- lightly beaten

Details

Servings 1

Preparation

Step 1

Thaw pastry sheet.

Combine broth, chicken, carrots, potatoes, celery in a pot. Bring to a boil and cook for about 5 minutes. In a jar, combine milk and flour and shake well until the mixture is smoothly blended. Stirring constantly, add flour mixture to the pot and bring to a boil. Reduce heat to a simmer and stir until the sauce is thickened, about 1 minute. Stir in the peas. Season to taste with salt and pepper.

Preheat oven to 400. Pour mixture into 9x13 inch baking dish. Unfold the pastry and place over filling. Brush the top of the pastry lightly with the egg. Bake for 10-15 minutes or until the pastry puffs and is golden.