Chicken Pie Pot Casserole


°1 grilled chicken, boneless, cut into small pieces
°1 medium onion chopped
°2 tablespoons of vegetable oil
°1/2 cup all-purpose flour
°1/2 teaspoon salt
°1/4 teaspoon pepper
°1 teaspoon dried rosemary
°1 teaspoon dried thyme
°1 box chicken broth
°3/4 cup milk
° 2 c mixed vegetables
°1 package frozen puff pastry chips, thawed according to package


Preheat oven 400 degrees.
Roll out a pastry sheet on a lightly floured surface. Roll the pastry tray to cover the bottom of a 7" x 11" baking dish. Press the pastry lightly into the baking dish and prick it well with a fork. Trim off the excess, place a piece of aluminum foil on top and bake for 25 minutes. Remove the tin foil and set aside the baked pastry.
In a large saucepan, heat the oil over medium heat and cook the onions until softened.
Add the flour, then gradually whisk in the chicken broth and milk. Bring the mixture to a boil, stirring constantly, and cook for a few minutes until thickened.
Combine chicken, vegetables and spices, then pour over the prepared puff pastry in the baking dish.
Roll remaining puff pastry sheet and place over chicken mixture, pressing to seal edges.
Cut slits across the top for steam to escape.
Bake for 35 minutes or until crust is lightly brown

Enjoy !