5 STAR CHICKEN POT PIE

1 lb. chicken breast cooked and cubed

1 cup sliced carrots (could use frozen carrots and peas mixture)

1/2 cup sliced celery

4 oz mushrooms (optional)

1 cup chicken stock

1/3 cup butter

1/3 cup onion

1/3 cup flour

½ tsp garlic salt

¼ tsp pepper

¼ tsp celery seed

2 tsp chicken soup base or 2 bullion cubes

2 cups milk

½ cup frozen peas

1 sheet puff pastry, thawed and cut into 8 equal strips

Weave your pastry strips (4 one direction 4 opposite direction. Bake on parchment paper, 15 minutes at 350 until cooked and browned on top.

Boil for 15 minutes the carrots, celery, mushrooms in the chicken stock. Until veggies are tender.

Sauté the onions in butter until soften and translucent. Add in the flour and cook a couple minutes. Add in milk and seasonings and cook until thick gravy.

Mix everything together except cooked pastry. Make sure it is all heated through. Pour into a 9x9 dish. Top with cooked pastry, put in oven until heated through.