Puff pastry is one of the staples of life. Keep some in the freezer for quick meals that look like you have slaved all day. I found this recipe in an old Marshall Field's cookbook that Joyce sent. This is how I made chicken pie when I first started cooking. It's still wonderful.
Did I mention two more boxes of cook books arrived from Joyce yesterday. The woman is an angel. It's cold and rainy today and I'm not leaving the house, or my jammies. I'm cooking and reading.
Catherine, this one's for you sweet girl!
1 sheet frozen puff pastry dough, thawed
3 tablespoons chicken fat or butter
1/4 cup all-purpose flour
2 cups chicken broth
Salt and pepper to taste
12 ounces cooked chicken breast meat, cut into strips
1/4 cup tiny frozen peas, thawed
1/4 cup diced cooked carrot
Preheat oven to 450 degrees. Have ready 4 individual casseroles with 1 1/2-2-cup capacity.
Cut circles from the puff pastry to fit the tops of the casseroles. Make two 1-inch slits in the center of each casserole.
Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper.
Add chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.
Bake 22 to 27 minutes until puffy and golden. Serve hot.