Chicken Pot Pie

Adapted from the original by making with puff pastry instead of pie crust, cooking the chicken and veggies in broth instead of water, and omitting the celery.. First time I added a cubed potato but second time I forgot--it's good both ways.



http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx 



Prep Time: 20 Min
Cook Time: 50 Min
Ready In: 1 Hr 10 Min
Servings: 4

Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1 potato peeled and cubed
chicken broth to cover (~3 cups)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2/3 cup milk
1 puff pastry sheet
1 egg whisked with a tablespoon of water

Directions:
Preheat oven to 375 degrees F
In a saucepan, combine chicken, carrots, peas, and potato. Add broth to cover and boil for 15 minutes. Remove from heat, drain--reserving 1 and 3/4 cup cooking liquid and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in 2-1/2 quart baking dsh. Pour hot liquid mixture over. Cover with puff pastry sheet and make several small slits in the top to allow steam to escape.  Brush with egg wash.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.