Puff pastry is one of the staples of life. Keep some in the freezer for quick meals that look like you have slaved all day. I found this recipe in an old <em>Marshall </em><em>Field's</em> cookbook that Joyce sent. This is how I made chicken pie when I first started cooking. It's still wonderful.
Did I mention 2 more boxes of cookbooks arrived yesterday from Joyce. It's cold, it's rainy and I'm not leaving the house or my jammies today. Cooking and reading are on my list.
1 sheet frozen puff pastry dough, thawed
Preheat oven to 450 degrees. Have ready 4 individual casseroles with 1 1/2-2-cup capacity.
Cut circles from the puff pastry to fit the tops of the casseroles. Make two 1-inch slits in the center of each casserole.
Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper.
Add chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.
Bake 22 to 27 minutes until puffy and golden. Serve hot.