Chicken Pot Pie

 

Ingredients: 

1 onion, diced 

2 cloves garlic, diced

400g of boneless skinless chicken breast, cut into cubes 

500g frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

1 cup chicken broth 

1/3 cup flour 

salt and pepper

1 package of Puff Pastry Sheets 

Directions: 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 180′ 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 180 for 20 – 35 minutes until filling is bubbly and crust is golden brown.

Alternatively, leave off the bottom pastry and just put mixture into dish and top with pastry