Chicken Pot Pie

• 1/2 pound red thin-skinned potatoes (1 1/2 in. wide)
• 1/2 pound carrots
• 1/2 pound green beans
• 3 cups fat-skimmed chicken broth
• 1 tablespoon dried herbes de Provence or 1 1/2 teaspoons each dried thyme and crumbled dried rosemary
• 3 1/2 tablespoons cornstarch
• 1/2 cup whipping cream or fat-skimmed chicken broth
• 3 cups bite-size pieces skinned cooked chicken
• Salt and pepper
• 1 package (10 oz.) frozen puff pastry shells, thawed
• 1 tablespoon beaten egg

1. Scrub potatoes and cut into quarters. Peel carrots, and trim and discard ends; cut carrots diagonally into 1/4-inch-thick slices. Rinse beans, and trim and discard ends; cut beans into 1 1/2-inch lengths.
2. In a covered 5- to 6-quart pan over high heat, bring potatoes, carrots, broth, and herbs to a boil. Reduce heat and simmer until carrots are almost tender when pierced, about 5 minutes. Add beans; cover and simmer until all the vegetables are tender when pierced, 3 to 5 minutes longer.
3. In a small bowl, mix cornstarch and cream. Add to vegetable mixture and stir until boiling, about 2 minutes. Remove from heat and stir in chicken. Add salt and pepper to taste. Spoon equally into 6 round souffle dishes or ramekins (1-cup size; 3 1/2 to 4 1/2 in. wide). Let cool to room temperature, about 35 minutes.
4. Meanwhile, on a lightly floured board, roll each puff pastry shell into a round about 1 inch wider than the diameter of souffle dishes. Brush egg around edge of each pastry in a border about 1/2 inch wide. Invert a pastry onto each dish, egg side down, and press edges firmly against sides of dish. Brush egg lightly over pastry tops and sides. Set dishes at least 1 inch apart in a 10- by 15-inch pan.
5. Bake in a 400u0b0 regular or convection oven until pastry is richly browned, 15 to 25 minutes.

potatoes, carrots, green beans, chicken broth, thyme, cornstarch, whipping cream, bitesize pieces skinned cooked chicken, salt, pastry shells, beaten egg

Taken from www.myrecipes.com/recipe/chicken-pot-pie-8 (may not work)