Chicken pot pie

• 1 package frozen Pepperidge Farm puff pastry sheets, thawed
• 3-4 red potatoes, skin scrubbed and chopped into bite-sized pieces
• 1/2-3/4 C carrots, chopped or sliced thinly
• 3 stalks of celery, chopped
• 1 can of corn, drained
• 1 can of peas, drained
• 1-2 C of chopped meat
• 1 stick of butter
• 1/2 C flour (or more)
• 4-5 C chicken or beef broth, depending on how thick you want the broth
• 1 t salt, pepper to taste

Preheat the oven to 400 degrees. Boil the potatoes, celery, and carrots for 5-8 minutes in a large saucepan. While the vegetables cook, place one pastry sheet in the bottom of a deep 12 X 8 casserole dish and stretch/tuck to fit. Mix together the corn, peas, and meat in a large bowl. Drain the vegetables and add to the bowl; stir. Place the mixture on top of the pastry in the casserole.

Melt the butter in the saucepan and add the flour, salt and pepper to make a roux. While stirring, add the broth and whisk until it’s a thin gravy. Pour into the casserole dish and stir everything up. Cover the top of the mixture with the other pastry sheet, stretching/tucking to fit. Cook for about 30-40 minutes or until the crust is browned and it’s bubbly. Allow to set for 5 minutes before serving.