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Easy Chicken Pot Pie

List of Ingredients






4 c. cubed cooked chicken, about 2 lbs.
1 Tbs. butter or margarine
1 1/2 c. each celery, onion, carrots, sliced
1 c. frozen peas
1 1/2 to 2 c. heavy whipping cream
2 Tbs. flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. chicken broth
1 Pepperidge Farm (or other brand) puff pastry sheet, (NOT Phyllo dough)
1 egg, lightly beaten



Recipe



Cook chicken in a skillet. Season as desired. (Can also use cut up
leftover chicken.) Place in a 3 qt. casserole dish. Sprinkle frozen peas
over chicken. Melt butter in skillet; saute celery, onion and carrots until
lightly browned and softened. Can also add mushrooms and cooked diced
potatoes, if desired. Add to casserole dish and mix well.

In a small saucepan, whisk together cream, flour, paprika, salt and pepper
over
low heat. Stir until thickened, about 5 minutes. Whisk in chicken broth
and stir another 5 minutes until re-thickened. Pour sauce over chicken
mixture. Stretch pastry sheet over the top of casserole dish, tucking and
rolling edges as necessary. Brush with beaten egg as a glaze. Bake at
400F, 30-45 minutes until filling is bubbly and crust is puffed and
browned. (You can add your own pastry crust instead, but this is so easy
and you don't have to roll out dough!)