Chicken Pot Pie Casserole


°1 roast chicken, deboned and cut into bite-sized pieces
°1 medium onion, chopped
°2 tablespoons vegetable oil
°1/2 cup all-purpose flour
°1/2 teaspoon of salt
°1/4 teaspoon pepper
°1 teaspoon dried rosemary
°1 teaspoon dried thyme
°1 can of chicken broth
°3/4 cup milk
°2 cups frozen mixed vegetables, thawed
°1 package frozen puff pastry sheets, thawed according to package


Preheat oven 400 degrees.
Unfold the puff pastry on a lightly 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. Cut off the excess, place a piece of aluminum foil on the surface and bake for 25 minutes. Remove the aluminum foil and reserve the cooked dough.
In a large 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.
Cut slits in the top for steam to escape.
Bake 35 minutes or until crust is lightly browned. 

Enjoy !