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Monday, September 5, 2011

Easy Chicken Pot Pie by Wendy

1/2 cup Butter (1 Stick) melted
1/2 cup all-purpose flour
3 cups chicken stock
1 tsp dried thyme
2 garlic cloves, pressed
1 tsp. salt
1/2 tsp. ground black pepper
3 cups cooked chicken breasts
1 cup milk
1 medium onion
2 cups frozen mixed peas and carrots or other frozen veg. blend
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp water

To Assemble:
1.  Add butter and flour to 4 qt. pan; whisk until smooth.  Cook over med.-high heat 6-8 min. or until mixture is golden brown, whisk occasionally.  Add stock, whisking constantly until smooth.  Add thyme, pressed garlic, salt and black pepper to pan.  Simmer, uncovered, 6-8 minutes or until sauce is thickened.  Remove from heat.  Stir in chicken and milk.
2.  Finely chop onion.  Add onion, frozen vegetable and chicken mixture to pan.  Mix well.  Pour into casserole dish. Top with frozen puff pastry sheet.  In small bowl whisk together egg and water, lightly brush over pastry.  Cover and freeze.

To Serve that day or from frozen:
Thaw completely.  Bake uncovered, at 375 degrees, for 35-40 minutes or until pastry is golden brown.  Remove from oven;  let stand, uncovered, 10 minutes before serving.

Yield:  8 servings.

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