Leanna's Chicken Pot Pie

Ingredients

• 1 package Pepperidge Farm Puff Pastry, thawed
• 3-4 potatoes, in small chunks with skin left on
• 1 C carrots, sliced thinly
• 3-4 stalks celery, chopped
• 1 C or 1 can of corn, drained
• ½ C or 1 small can peas, drained
• 1-2 C white chicken breast meat (or 2 large cans, drained)
• 7 t butter, divided
• 3 ½ T flour
• 2 ½ C chicken broth
• 1 t salt, ½ t pepper

Preparation

Cook potatoes and carrots in a pot of boiling water for 5 minutes. Drain. In same pot, melt 3 T of the butter. Sauté the celery for 5 minutes and add the corn and peas to warm through. Place all vegetables and chicken in a large baking dish.

Melt remaining 4 T butter in the same pot. Add flour, stirring constantly for a minute. Add chicken broth slowly, stirring, to make a roux*. Pour over vegetables in pan, mix and top with pastry puff sheets. Bake at 350 degrees for 40-45 minutes.

*I often make 1.5 of the roux to have more sauce. That needs 6 T butter, 5 T flour and 3 3/4 C of broth.