Chicken Pot Pie

This is a family favorite - even my mom asks for it. Great fresh taste that is nothing like the frozen version. This pot pie has only the top crust

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  sheet frozen puff pastry
• 3  cups chicken broth
• 4 -5  boneless skinless chicken breast halves
• 3  carrots
• 6  red potatoes
• 1  cup  thinly sliced celery
• 1  cup milk or 1  cup half-and-half
• 1⁄3 cup flour
• 1  cup  frozen peas
•  salt and pepper
• 1  egg, lightly beaten

Directions

1. Preheat oven to 400 degrees.
2. Place frozen pastry on a dry surface to thaw before unfolding. Cut chicken breasts into 1 inch pieces. Scrub potatoes and peel carrots. Thinly slice the potatoes. Cut carrots into small bite size pieces.
3. In a 3-4 quart pan, combine broth, chicken, potatoes, carrots, and celery and bring to a boil then cook for 7-10 minutes.
4. Combine milk and flour in a jar or other closed container and shake.
5. Pour flour mixture in the pan with the other ingredients and stir constantly. Bring mixture back to a boil then reduce heat (stirring constantly) and simmer until thickened.
6. Stir in peas.
7. Season to taste with salt and pepper.
8. Pour mixture into a 9x13 baking dish. Unfold pastry and place over the filling. Brush top of pastry with egg .
9. Bake 10 to 15 minutes or until pastry puffs and is a nice golden brown.