Chicken puff pie with spring vegetables
2 chicken breasts ( roasted)
1/2 c. baby carrots
1/2 cup fresh asparagus ( chopped)
1/4 spring peas
1/4 onions ( sliced)
5 whole baby portabella mushrooms ( sliced)
1 garlic clove ( minced)
4 tsp. butter
2 tbsp. flour
1 can chicken stock or 1 1/2 cups homemade stock
salt and pepper to taste
4 puff pastry shells
Peel and clean vegetables, place all vegetables except peas on baking sheet. Drizzle with olive oil and add salt and pepper. Place chicken on separate baking sheet. Bake both vegetables and chicken at 400 degrees for 25-30 minutes. Chicken juices should run clear when sliced. Dice chicken in to medium sized pieces.
To make the sauce for the pot pie- Place butter in a sauce pan and melt, add flour. Cook for 3-4 minutes to remove flour taste. Slowly add chicken stock to flour mixture, whisk until smooth and creamy. Salt and pepper to taste. Add chicken and all vegetables to the sauce, stir. Place in 4 large ramekins or one large baking dish.
Place ramekins on baking sheet with puff pastry rounds. Bake according to puff pastry time on the box. Approximately 15-20 minutes, until pastry is golden brown and filling is bubbly. Place baked puff pastry on top of filling and enjoy!!!
* Do not cook puff pastry on top of filling it becomes soggy!