Chicken Pot Pie

Directions

1. Preheat oven to 425 degrees
2. Set out 1 package Pepperidge Farm Puff Pastry and 4 T butter to soften
3. Poach 3 chicken breasts in 5 cups chicken broth with 1 cup white wine, 1 half onion in pieces, 2 ribs celery in pieces, 2 pinches tarragon, and sprinkled with 1/2 tspCavender’s greek seasoning.
4. Remove breasts and hold covered til needed.
5. Reduce broth to approx 2 cups and strain off solids.
6. Saute’ 1 cup chopped onion, 1 cup chopped celery in olive oil, While steaming 1 cup sliced carrot til soft,
7. When onion blend is soft add 1 cup frozen peas and steamed carrots.
8. Add broth and 2 ½ cups heavy cream.
9. Blend 1/3 cup flour into softened butter and add to mixture bringing to boil to thicken.
10. Cube the poached chicken and add to cream base
11. Crust -
12. Puff pastry comes in two tri-fold sheets, cut each folded sheet in half and place on a baking sheet and bake until puffed and browned.
13. To serve - separate each baked puff pastry into two layers on individual serving dish. Pour creamed chicken onto bottom section and replace top section.