*Chicken Pot Pie Casserole*


°1 roast chicken, deboned also cutting to bite-sized pieces
°1 onion, chop
°2 t vegetable oil
°1/2 c flour
°1/2 tsp salt
°1/4 tsp pepper
°1 tsp dried rosemary
°1 tsp dried thyme
°1 can chicken broth
°3/4 c milk
 °2 c blended vegetables
°1 package frozen puff pastry sheets, thawed according to pack


Preheat oven 400 degrees.
Unfold puff pastry on  floured surface. Roll the sheet of dough to cover the bottom of a 7x11 baking dish. Spread the dough lightly in the baking dish and prick it well with a fork. Cutting off excess, placing a piece aluminum on surface and baking for 25 min. Removing aluminum foil also reserving cooked dough.
In  saucepan, heat the oil over medium heat and sauté the onion until tender.
Stir in the flour, then gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly, and cook for a few minutes until thickened.
Combine chicken, vegetables and seasonings then pour over prepared puff pastry in baking dish.
Roll out remaining puff pastry sheet and place over chicken mixture, pressing down to seal edges.
Cutting slits in top for steam to escape.
Baking 35 min or to crust is brown. 

Enjoy !