Easy Chicken Pot Pie

We have to wonder if a pot pie is the ultimate comfort food! Loaded with green vegetables and a creamy sauce, our version simplifies preparation (and saves time) by using store-bought puff pastry instead of pie crust.

PREP TIME: 20 minutes
COOK TIME: 30 minutes

1 package puff pastry, thawed
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1 cup chicken broth
3/4 cup whole-fat milk
2 3/4 cups cooked chicken, cut into 1 inch cubes
1/2 cup frozen peas
1/2 cup asparagus, chopped into 1/2 inch pieces
1/2 cup broccoli, chopped
1/4 cup parsley, chopped
Salt and pepper, to taste

Heat butter in large saucepan. Cook onion in butter until translucent.

Add flour, poultry seasoning and nutmeg, stirring until smooth.

Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.

Stir in chicken, vegetables and parsley.

Cool slightly. Spoon into baking dish.

Place rolled out puff pastry on top and make slits for steam to escape. Brush with a little egg white or heavy cream to help brown crust (optional).

Bake on lower rack in oven at 375 F until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.