Old Fashioned Chicken Pot Pies
6 t. butter
1/2 cup onion, chopped
1/2 cup flour
1 t. salt
1/4 t. white pepper
3 cups chicken broth
3 cups cooked chicken, cubed
10 oz. pkg. frozen peas and carrots, cooked and drained
2 cups potatoes, cooked and cubed.
17.3 oz. pkg. frozen puff pastry sheets, thawed
Heat butter in a pan over medium heat. Sauté onion until tender and golden. Blend in flour, salt and pepper; add broth and whisk well. Cook until thick and bubbly. Add remaining ingredients except puff pastry. Divide evenly among 6 individual casserole dishes. Set aside. cut puff pastry into 6 squares to fit the tops of dishes. Cut a steam vent in the center of each with a mini cookie cutter. Place pastry tops on casserole dishes. Set dishes on a baking sheet. Bake at 400 until pastry is golden, about 10 to 15 minutes.