Chicken Pot Pie in Puff Pastry

In this picture, the recipe was doubled and I used 1.5 puff pastry sheets for a 9x13 inch dish.

Serves 1-9 inch Pie

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Ingredients:

2 chicken breasts diced

1 small onion diced

1 cup frozen vegetable medley

1 cup diced mushrooms

2 tbsp lawry's season salt

1- 1/2 cup whole milk

1tbsp fresh parsley

2 tbsp corn starch

olive oil

1 tbsp cold water

1 egg white
1 box pepperidge farm puff pastry (follow directions on box)

Directions:

1. Prepare puff pastry as directed on box.

1. Season diced chicken with lawry's season salt.

2. Heat large pot to medium heat. Add olive oil and cook diced chicken and set aside.

3. Use the same large pot and saute onion, vegetables, and mushrooms for 5 minutes.

4. Sprinkle 1-2 tbsp of corn stach over veggies, mix well then pour milk into pot. Continue to stir and then stir in cooked chicken for 5 minutes until heated, and turn off heat. 

5. Lay out 1 layer of puff pastry in a oven safe dish. Add the chicken filling and then add the second layer of puff pastry as the top or create a criss-cross design . (or skip the bottom sheet and just use one sheet for the top). Cut or poke holes. 

6. Mix egg white and water then brush top of puff pastry to get a nice brown finish.

7. Set in the oven for 20 minutes or until brown. 

*Add more milk until desired creamy consistency.

Inspired by www.katiescucina.com