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CHICKEN - Easy Chicken Pot Pie

CHICKEN - Easy Chicken Pot Pie Categories:
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    1/2 c  butter, melted
    1/2 c  flour
    3 c  chicken stock
    1 tsp  dried thyme
    2  garlic cloves, pressed
    1 tsp  salt
    1/2 tsp  ground blk pepper
    3 c  diced cooked chicken breasts
    1 c  milk
    1 tsp  onion powder
    2 c  frozen mixed peas
      carrots
    1/2 pkg  frozen puff pastry sheets,, (1 sheet), thawed
    1  egg
    1tbsp  water

Preheat oven to 375. Add butter and flour to casserole, whisk until smooth. Cook over med-high heat 6-8 min or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and pepper to casserole. Simmer, uncovered, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in chicken and milk

Meanwhile, add onion powder, frozen vegetables and chicken mixture to deep covered baker; mix well. Unfold pastry onto lightly floured surface; seal seams and roll to an 11 1/2 in length. Score pastry lengthwise in half and then crosswise into four rectangles to make eight rectangles. Do not cut all the way through pastry. Lay pastry over filling; press edges against sides of baker to seal. Trim excess pastry. Whisk together egg and water; lightly brush over pastry.

Bake, uncovered, 35-40 minutes or until pastry is golden brown. Remove baker from oven; let stand uncovered, 10 minutes before serving.

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