Chicken Pot Pie

Ingredients

• 1 head of celery
• 1 yellow onion
• 1 rotisserie chicken
• 3 TBSP flour
• 12 oz package frozen carrots
• 1 lb frozen puff pastry
• 1 ½ cups chicken broth
• ½ cup milk
• 3 TBSP butter
• 1 tsp curry
• 2 TBSP parsley
• ½ tsp pepper
• 1 tsp salt

Directions

1. Tear the chicken from the bones and set aside.
2. Set oven to 400 degrees, and cook carrots on sheet for 20 mins, leave oven on.
3. In a deep pan cook diced celery and onions with butter, for 5 mins.
4. Add in the flour and curry and cook for 2 mins
5. Add in the broth and milk, and cook until thickened.
6. Add in parsley, salt, pepper, carrots, and chicken, cook for a minute.
7. Pour into a shallow 2 quart baking pan.
8. Roll out the puff pastry in a rolling pin, score with a fork.
9. Cut round pastry pieces with a cookie cutter and lay on top of chicken mixture.
10. Cook dish for 25 mins, let stand for 7 mins.