Old-fashioned Chicken Pot Pies

Old Fashioned Chicken Pot Pies

6 t. butter 1/2 cup onion, chopped 1/2 cup flour 1 t. salt 1/4 t. white pepper 3 cups chicken broth 3 cups cooked chicken, cubed 10 oz. pkg. frozen peas and carrots, cooked and drained 2 cups potatoes, cooked and cubed. 17.3 oz. pkg. frozen puff pastry sheets, thawed

Heat butter in a pan over medium heat. Saut� onion until tender and golden. Blend in flour, salt and pepper; add broth and whisk well. Cook until thick and bubbly. Add remaining ingredients except puff pastry. Divide evenly among 6 individual casserole dishes. Set aside. cut puff pastry into 6 squares to fit the tops of dishes. Cut a steam vent in the center of each with a mini cookie cutter. Place pastry tops on casserole dishes. Set dishes on a baking sheet. Bake at 400 until pastry is golden, about 10 to 15 minutes.. Serves 6 Source: Get Togethers

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