Chicken Pot Pie

I absolutely love puff pastry, so I decided replace the traditional pie crust you would use in a chicken pot pie recipe with the puff pastry.  This is really easy to make, and you can any vegetables you want, or even make it a vegetarian dish!

Ingredients:

• 1 package puff pastry from the frozen food section (or if you prefer pie crust, you can get that in the frozen food section as well)
• 1 cooked chicken breast cut into bite size pieces
• 1 cup chopped carrots
• 1 cup frozen peas
• 1/2 cup chopped celery
• 1/3 to 1/2 cup chopped mushrooms (optional)
• 1/2 cup chopped onions
• 3 to 4 tablespoons butter
• 1 teaspoon celery seeds
• 1 tablespoon thyme or 3 to 4 swigs of fresh thyme
• salt and pepper to taste
• 1 3/4 cup low sodium chicken broth
• 2/3 cup milk
• 1/3 cup flour

Directions:

1. Thaw the puff pastries either the day before in the frig, or 30-40 minutes at room temperature before you start cooking everything.
2. Bake the chicken breast at 350 for 20-30 minutes with a bit of olive oil, salt and pepper.  Once done, let cool and then cut into bit size pieces.
3. In a skillet cook the butter and onions until translucent and then start slowing adding the flour as you stir.  If it gets too dry, add a small amount of the chicken broth to mixture until it’s thick.
4. Add the rest of the chicken broth, milk and other ingredients and cook at low heat for approximately 10 minutes.
5. Remove mixture from stove and then add it to the ramekins.  This recipe makes 2 servings for the large ramekins I used (5″).  If you also have the large ramekins, you can double the recipe to make more.  If you have smaller ramekins you could probably get 4 servings instead of 2.
6. Take one of the puff pastry packages and roll place onto a floured surface and roll out a bit.  Then cut into a square that will easily fit over the ramekin.  Refrigerate the rest of the puff pastry that you do not need and use it for something else later.
7. Slice a few slits into the top so that the puff pastry and then brush some egg mixture to the entire puff pastry.
8. Place the ramekins on a cooking sheet and place in the over at 375 for 30-40 minutes.
9. Let sit for 5-10 minutes.  You may even want to cut open the pie and let sit because it will still be very hot.