Pot Pie Perfection

Chicken Pot Pie

Serves 12

2 packages Pepperidge Farms puff pastry sheets or cups, prepared according to package directions.

2 cups rotisserie chicken pieces, bite-sized

3 cups white sauce made from mix with 2 tablespoons chicken base

1 cup onions finely diced

3 cup celery, cut on the diagonal, into ¼ - inch pieces

2 cup carrots cut, on the diagonal, into ¼ - inch pieces

½ to 1 cup frozen petite peas

salt and pepper to taste

While puff pastry is baking, make white sauce, cut up the cooked chicken, and sauté the sliced veggies until tender. Add frozen peas, and adjust the salt and pepper. Keep the pie filling hot. When it is time to serve, spoon filling into the pastry cups or place filling in 9 by 13 pan and top with a sheet of prepared puff pastry.

Diana