Chicken Pot Pie

 

1 onion, diced 

1 clove garlic, crushed

450g of boneless skinless chicken breast, cut into cubes 

1 frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

3 cups chicken broth 

1/3 cup flour 

Puff Pastry Sheets 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 350′ for 15 – 20 minutes. 

Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. 

Remove from heat and set aside. 

Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. 

Add broth and flour, and combine well. Season with salt and pepper. 

Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 350 for 20 – 35 minutes until filling is bubbly and crust is golden brown.