Chicken Pot Pie

Taken from Teens Cook: How to Cook What You Want to Eat

2 boneless, skinless chicken breasts
1 carrot
2 potatoes
1/2 small onion
1 celery stalk
8 green beans
2 (14 oz) can chicken broth
2 T cornstarch
2 T milk
1 sheet puff pastry, thawed

Serves 4
1 Cut chicken into bite size pieces & place in large saucepan.
2 Peel carrot, potatoes, onion. Dice into 1/2 - 3/4 inch pieces and place them in the pan.
3 Dice the celery into bite size pieces & add to pan.
4 Snip ends off green beans, cut each into 3 or 4 pieces & add to pan.
5 Add the chicken broth and cook over med heat for 10 minutes, or until it begins to boil.
Decrease heat to med. low and simmer for 20 minutes or until potatoes and carrots are tender.

6 Stir together cornstarch & milk in small bowl until smooth. (I didn't bother with #6 & #7)
7 Pour mix into the pan, stirring for 3 to 4 minutes.

8 Preheat oven to 400
9 Ladle the filling into 4 ovenproof crocks or bowls.
10 Unfold puff pastry and cut in half lengthwise to form 4 sheets.
11 Place 1 pastry square over each bowl.
12 Bake them for 10 minutes or until pastries are golden brown

Ultra delicious. The kids especially loved the puff pastry! I didn't bother with the cornstarch business. I'm generally opposed to thickeners. I first made it with turkey I had already cooked - even simpler and faster to create.