Chicken And Rice Pot Pie

• 1 sheet puff pastry, thawed overnight in refrigerator
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• salt and pepper
• 4 tablespoons unsalted butter
• 2 teaspoons all-purpose flour
• 1 cup instant rice
• 1 3/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas and carrot
• 3 scallions, sliced thin

1. Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
2. Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
3. Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.

pastry, chicken breasts, salt, unsalted butter, flour, instant rice, chicken broth, heavy cream, carrot, scallions

Taken from www.food.com/recipe/chicken-and-rice-pot-pie-400298 (may not work)