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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Chicken Potpie
 Categories: Poultry, Vegetables, Herbs, Pastry, Dairy
      Yield: 8 servings
 
      2 tb Unsalted butter
      1 c  Chopped onion
      1 c  Chopped celery
      1 ts Minced garlic
    1/3 c  A-P flour
  2 1/2 c  Chicken broth
    1/2 c  Heavy whipping cream
      1 ts Minced fresh thyme
      1 ts Salt
    1/2 ts Pepper
      3 c  Shredded rotisserie chicken
     10 oz Box frozen mixed vegetables
 17 1/3 oz Pkg puff pastry; thawed
           A-P flour; for dusting
      1 lg Egg; room temp, beaten
 
  Set the oven @ 400ºF/205ºC.
  
  Coat an 18" X 13" rimmed baking sheet with cooking
  spray; set aside.
  
  Melt butter in a large skillet over medium heat. Add
  onion and celery; cook until soft, 5-6 minutes. Add
  garlic; cook until fragrant, 30-60 seconds. Whisk in
  flour; cook until lightly browned, 1-2 minutes. Add
  chicken broth and heavy cream; whisk until smooth. Stir
  in thyme, salt and pepper. Bring to a boil, then reduce
  to a simmer. Cook until slightly thickened, about 10
  minutes, stirring frequently. Stir in chicken and mixed
  vegetables.
  
  Pour chicken mixture into the prepared baking sheet;
  spread into an even layer.
  
  Stack two puff pastry sheets on top of each other on a
  lightly floured surface. Roll the pastry into a
  13x13-in. square. Use a pizza wheel or pastry cutter to
  slice the pastry into 1-in. strips. Lay pastry strips on
  top of the filling, covering it completely. Brush the
  pastry with beaten egg.
  
  Bake 35-40 minutes or until the pastry is golden brown
  and filling is bubbling. Let cool 10 minutes before
  cutting into squares to serve.
  
  Susan Bronson, Rhinelander, Wisconsin
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I brush my teeth with a leg of fried chicken, and gravy is my toothpaste
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