Chicken Pot Pie

• Open up package of puff pastry and cut two thirds of one of the chunks. 
• Leave chunk out to thaw for about 30 minutes (if you're in a pinch, stick it in the microwave for 10-15 seconds). 

• About 20 minute in to the thawing process get some of your chicken out (use about a handful of chicken). If it's frozen, just stick it in a microwave safe bowl and cook it for about a minute) and cut it into small chunks. 
• Transfer chicken to a sauce pan with a pad of butter and about a quarter cup of chopped onion and a quarter cup of peas and chopped carrots (a third of a handful) and cook on medium until chicken is golden brown on the outside and pretty much cooked through. Season with salt and pepper.
• It should look like this during the cooking process

• Once finished, add chicken, a half cup of milk, a 2/3rds of a 14.5oz can of chicken broth, and 3/2 tablespoons of flour. 
• Let simmer until bubbly and thickened. 
• Unfold puff pastry and cut lengthwise (hot dog)
• Pour into two separate casserole dishes or ramekins and top with puff pastry
• Cook in oven at 400 for 13-18 minutes or until crust is poofy and golden brown. 
• Let sit for a few minutes and be careful handling-- don't burn yourself please dear :)

Enjoy!

I love you :)