Puff Pastry Chicken Pies

• 14 cup butter
• 14 cup cornstarch
• 1 cup milk
• 1 cup water
• 1 tablespoon chicken bouillon granule
• salt and pepper
• 2 cups cooked mixed vegetables
• 2 cups cooked chicken, and diced
• 1 (17 1/3 ounce) package puff pastry

1. Melt butter in saucepan.
2. Blend in cornstarch to form a paste.
3. Add milk, water, boullion, salt and pepper.
4. Cook over medium high heat, stirring constantly until sauce is thickened.
5. Add vegetables and chicken.
6. Chill in the refrigerator until cool.
7. Roll out one sheet of the puff pastry on a floured board until slightly larger than original.
8. Cut into 4 equal squares.
9. Place filling onto squares and fold into triangles.
10. Seal edges with a fork.
11. Repeat with second sheet of puff pastry making a total of 8 pies.
12. You will want to make the pies as full of filling as possible.
13. Cut a small X in the top of the pies with a sharp knife so that they vent while cooking.
14. Bakes pies at 400 degrees for approximately 30 minutes or until pastry is golden brown and flaky.
15. Enjoy.
16. Note: time to make does not include cooling time.
17. The filling can be made the day before.
18. I like Peppridge Farm brand puff pastry.

butter, cornstarch, milk, water, chicken bouillon granule, salt, mixed vegetables, chicken, pastry

Taken from www.food.com/recipe/puff-pastry-chicken-pies-256469 (may not work)