Chicken Pot Pie W/ Puff Pastry

This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 9x13

Ingredients

• 1 (397 g) package puff pastry, thawed and rolled for top
• 1⁄4 cup butter
• 1  medium onion, chopped
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon poultry seasoning
•  salt and pepper, to taste
• 1  cup chicken broth
• 3⁄4 cup  light cream or 3⁄4 cup milk
• 2 3⁄4 cups  cooked chicken (cut up) or 2 3⁄4 cups  cooked turkey (cut up)
• 1 1⁄2 cups  mixed vegetables

Directions

1. Thaw pastry according to package directions.
2. Heat butter in large saucepan. Cook onion in butter until tender-crisp.
3. Add flour and seasonings, mixing until smooth.
4. Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
5. Stir in chicken and vegetables.
6. Cool slightly. Spoon into baking dish.
7. Place rolled out puff pastry on top and make slits for steam to escape.
8. You can brush with egg white. (opt.).
9. Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.