Recipe Name Chicken Pot Pie Submitted by Guest Recipe Description Chicken and veggies topped with puff pastry Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 5 pieces Chicken Breast 1/2 cup butter 2/3 cup flour unbleached 3 cups organic half and half 5 cups milk, whole homogenized 2 tablespoons garlic minced 2 small Onion, chopped 2 cups Peas, frozen 2 cups, chopped Carrots, sliced into thin coins 2 cups, diced celery, diced 8 ounces Puff pastry, frozen, ready-to-bake, thawed 1 small egg, beaten Steps Sequence Step 1 Cube chicken and saute in butter till golden. Add onion, celery, garlic and carrots and saute till softened. Add flour and stir till smooth. Add milk, cream and chicken bouillon, bring to boil then simmer till carrots are tender. Add pepper, parsley to taste. Stir in peas. Turn into casserole dish, cover with 1 sheet puff pastry. Cut slits in pastry and brush with egg. Bake at 375 till pastry is puffed and golden.